Roasted Pork Loin with Poached Plums Recipe

Name: Roasted Pork Loin with Poached Plums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 sweet firm red or black plums (such as Burgundies, Satsumas, or El Dorados; about 2 pounds), quartered, pitted; 2 cups Pinot Gris or Viognier; 1 cup dry red wine; 2 whole star anise*; cinnamon stick; 1/4 cup plus 1 1/4 teaspoons sugar, divided; 2 cups low-salt chicken broth; 5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided; 2 tablespoons chopped shallot; 2 1 1/4-pound pork tenderloins; 3 tablespoons olive oil, divided; 2 teaspoons chopped fresh thyme; 2 garlic cloves, minced; Chopped fresh chives

Servings: persons

6 sweet firm red or black plums (such as Burgundies, Satsumas, or El Dorados; about 2 pounds), quartered, pitted
2 cups Pinot Gris or Viognier
1 cup dry red wine
2 whole star anise*
cinnamon stick
1/4 cup plus 1 1/4 teaspoons sugar, divided
2 cups low-salt chicken broth
5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided
2 tablespoons chopped shallot
2 1 1/4-pound pork tenderloins
3 tablespoons olive oil, divided
2 teaspoons chopped fresh thyme
2 garlic cloves, minced
Chopped fresh chives

1
Combine first 5 ingredients and 1/4 cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves.
2
Reduce heat; simmer until plums are tender, about 20 minutes.
3
Transfer plums to platter.
4
Strain wine mixture.
5
Return strained liquid to same saucepan.
6
Add broth, thyme sprigs, and shallot.
7
Boil until mixture is reduced to 1 cup, about 25 minutes.
8
Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme.
9
Season with salt and pepper.
10
DO AHEAD:Can be made 1 day ahead.
11
Cover plums and sauce separately; chill.
12
Bring plums to room temperature; rewarm sauce over medium heat.
13
Preheat oven to 400F.
14
Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper.
15
Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat.
16
Add pork and cook until brown on all sides, turning often, about 5 minutes.
17
Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes.
18
Remove skillet from oven and let pork stand 10 minutes.
19
Cut pork crosswise into 1/2-inch-thick slices.
20
Serve with poached plums and sauce.
21
Sprinkle with chopped chives.
22
*Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 sweet firm red or black plums (such as Burgundies, Satsumas, or El Dorados; about 2 pounds), quartered, pitted, 2 cups Pinot Gris or Viognier, 1 cup dry red wine, 2 whole star anise*, and more.

Yes, Roasted Pork Loin with Poached Plums falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pork Loin with Poached Plums

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions