Pork tenderloin with spiced plums and walnuts
4
- Prep Time15 mins
- Total Time50 mins
- Makes4 servings
Photo, Sian Richards.
To get the pork tenderloins beautifully golden, pat them dry all over with paper towels before brushing them with the Dijon mixture.
Ingredients
1 tbsp olive oil, divided
2 tsp Dijon mustard
1/4 tsp salt
2 375-g pork tenderloins
2 red plums, pitted and cut into thin wedges
1/4 cup brown sugar, lightly packed
1 tbsp red-wine vinegar
1/8 tsp cinnamon
1/2 cup walnuts, coarsely chopped
Instructions
POSITION oven rack in top third of oven. Preheat to 375F.
STIR 1 tsp of olive oil with Dijon and salt in a small bowl. Brush mixture all over pork.
HEAT a medium oven-safe frying pan over medium-high. Add remaining 2 tsp oil, then pork. Cook, turning pork often, until golden brown, 2 to 3 min per side. Transfer pan to oven.
ROAST in top third of oven until a thermometer inserted into thickest part of pork reads 160F, 23 to 25 min.
TRANSFER pork to a cutting board. Return pan to stovetop over medium- high. Add plums, sugar, vinegar and cinnamon to pan, plus any meat juices. Boil mixture until slightly syrupy, about 5 min. Stir in walnuts. Slice pork into 1/2-in. medallions and serve with plum mixture.
Nutrition (per serving)
Calories 415, Protein 45g, Carbohydrates 24g, Fat 16g, Fibre 2g, Sodium 282mg.