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1
To roast plums: Preheat oven to 400F.
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2
Place plums and 2 rosemary sprigs in an 8-inch-square baking dish.
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3
Whisk water, vinegar, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves.
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4
Scrape seeds from vanilla bean; add the seeds and bean to the vinegar mixture.
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5
Pour the mixture over the plums.
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6
Sprinkle with the remaining 2 tablespoons sugar.
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7
Roast the plums, uncovered, until tender and beginning to break down, 20 to 25 minutes.
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8
Discard the rosemary and the vanilla bean.
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9
Transfer the plums to a serving platter and cover with foil.
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10
Strain the roasting liquid into a small saucepan and bring to a boil.
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11
Reduce heat to medium-high; cook until reduced to 1/2 cup, 6 to 8 minutes.
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12
Pour the sauce over the plums; keep warm.
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13
To prepare pork: Meanwhile, heat oil in a large ovenproof skillet over medium-high heat.
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14
Sprinkle pork with pepper and salt.
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15
Add to the skillet and brown on all sides, 5 to 8 minutes.
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16
Transfer the pan to the oven; bake at 400 until an instant-read thermometer registers 155 and the pork has just a hint of pink in the center, 10 to 15 minutes.
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17
Transfer the pork to a cutting board and let rest for 10 minutes.
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18
(The internal temperature will increase to 160 during resting.)
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19
Cut the pork into thin slices and serve with the roasted plums.
