Pork Tenderloin with Rosemary-Plum Coulis

Preparation:	20 min
Marinating/Waiting:	12 h
Cooking:	45 min
Total:	13 h 5 min

4 to 6
servings

Category:	Meats and substitutes
Subcategory:	--
Source:	California Peaches – Plums - Nectarines

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Recipe of : Pork Tenderloin with Rosemary-Plum Coulis

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Recipe ingredients

1/4 cup (60 mL) Irresistibles balsamic vinegar*
2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
2 Tbsp. (30 mL) chopped fresh rosemary
3/4 tsp. (4 mL) salt
1/2 tsp. (2 mL) pepper
3 cloves garlic, minced
2 lb (1 kg) boneless pork tenderloin
Rosemary-Plum Coulis

1 1/2 lb (675 g) California plums, pitted and cubed
6 Tbsp. (90 mL) white wine
1 1/2 Tbsp. (22 mL) sugar*
1 Tbsp. (15 mL) chopped fresh rosemary
Salt and freshly ground pepper, to taste

Preparation

In a large sealable plastic bag, place balsamic vinegar, oil, rosemary, salt, pepper, garlic and pork Seal and refrigerate for 12 to 24 hours to marinate.
To prepare coulis, purée plums in a blender or food processor. Press mixture through a fine mesh sieve to remove all skins and solids.
Place plum purée in a small saucepan with wine and sugar; simmer over low heat for 10 minutes or until slightly thickened, then stir in rosemary. Let cool.
Grill pork over medium heat until it reaches an internal temperature of 145°F (63°C).
Let rest for 5 minutes then cut into 1/4-inch (0.5 cm) thick diagonal slices.
Pour plum coulis on a platter and top with sliced pork. Garnish with additional fresh rosemary and grilled plum slices, if desired.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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