Roast Pork Tenderloin With Thyme-Scented Plums

1. 1

   Preheat oven to 500u00b0.

2. 2

   Heat a large ovenproof skillet over medium-high heat. Add 1 1/2 tablespoons olive oil to pan; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; cook 4 minutes, turning to brown on all sides. Place pan in oven. Cook at 500u00b0 for 15 minutes or until a thermometer registers 145u00b0. Remove pork from pan. Let stand 10 minutes; slice crosswise into 12 slices.

3. 3

   Preheat broiler to high.

4. 4

   Without cleaning pan, arrange plums, cut sides up, in pan. Combine remaining 1 tablespoon oil, honey, and garlic, stirring well; brush plums evenly with honey mixture. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Broil plums 6 minutes or until lightly charred; sprinkle with chopped thyme. Serve with pork. Garnish with thyme sprigs, if desired.

5. 5

   Wine Match: The 2009 Red Diamond Merlot (Washington, $8) is smooth and fruity, echoing the sweet plums that highlight the roasted pork. Using peaches instead? Pour the 2010 Fish Eye Riesling (Australia, $7), an off-dry white with stone fruit aromas. --Gretchen Roberts

* Per serving · 4 servings · Values may vary.

No additional tips available.