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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.
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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 cloves garlic, minced 2 lb (1 kg) boneless pork tenderloin 1 1/2 lb (680 g) California plums, 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

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10 Votes
  • Gluten-free
  • Lactose-free
4
portions
0:20
Preparation
0:45
COOKING
13:05
TOTAL TIME

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Ingredients

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  • 1/4 cup
    (60 mL)
    balsamic vinegar
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    355 ml SELECTED VARIETIES


  • 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
    cloves garlic, minced
  • 2 lb
    (1 kg)
    boneless pork tenderloin
  • 1 1/2 lb
    (680 g)
    California plums, 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

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