Pork Tenderloin with Rosemary-Plum Coulis

Pork Tenderloin with Rosemary-Plum Coulis
  • 4 servings
  • 0:20 Preparation
  • 0:45 Cooking
  • 13:05 Total Time


Add all
  • 1/4 cup
    (60 mL)

    balsamic vinegar

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)

    chopped fresh rosemary

  • 3/4 tsp.
    (3 mL)


  • 1/2 tsp.
    (2 mL)


  • 3

    cloves garlic, minced

  • 2 lb
    (1 kg)

    boneless pork tenderloin

  • rosemary-plum coulis

  • 1 1/2 lb
    (680 g)

    California plums, pitted and cubed

  • 6 Tbsp.
    (90 mL)

    white wine

  • 1/2 Tbsp.
    (125 mL)


  • 1 Tbsp.
    (15 mL)

    chopped fresh rosemary

  • Salt and freshly ground pepper, to taste


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.

Source: California Pêches – Prunes - Nectarines