Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Pork Tenderloin with Rosemary-Plum Coulis https://www.metro.ca/userfiles/image/recipes/filet-porc-coulis-prunes-romarin-5934.jpg PT20M PT45M PT13H05M
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.
4
2 10 4 1
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) Salt 1/2 tsp. (2 mL) pepper 3 clove garlic, minced 2 lb (1 kg) boneless pork tenderloin 1 1/2 lb (680 g) California plum, pitted and cubed 6 Tbsp. (90 mL) white wine 1/2 Tbsp. (125 mL) sugar 1 Tbsp. (15 mL) chopped fresh rosemary Salt and freshly ground pepper, to taste
Pork Tenderloin with Rosemary-Plum Coulis

Pork Tenderloin with Rosemary-Plum Coulis

Rate this recipe
10 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:45
COOKING
13:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    balsamic vinegar
  • 2 Tbsp.
    (30 mL)
    olive oil
    You might like:

    Flyer Deals  (2)
    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml


    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $3.99 ea.

    500 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    chopped fresh rosemary
  • 3/4 tsp.
    (3 mL)
    Salt
  • 1/2 tsp.
    (2 mL)
    pepper
  • 3
    clove garlic, minced
  • 2 lb
    (1 kg)
    boneless pork tenderloin
  • 1 1/2 lb
    (680 g)
    California plum, pitted and cubed
  • 6 Tbsp.
    (90 mL)
    white wine
  • 1/2 Tbsp.
    (125 mL)
    sugar
  • 1 Tbsp.
    (15 mL)
    chopped fresh rosemary

  • Salt and freshly ground pepper, to taste
Imprimer ma sélection

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.

Source : California Pêches – Prunes - Nectarines

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.