Pork tenderloin with spiced plums and walnuts

Prep 15 min
Total 50 min
Serves 4

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1 tbsp
olive oil, divided
2 tsp
Dijon mustard
1/4 tsp
red plums, pitted and cut into thin wedges
1/4 cup
brown sugar, lightly packed
1 tbsp
red-wine vinegar
1/8 tsp
1/2 cup
walnuts, coarsely chopped


  • 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.


Calories 415, Protein 45 g, Carbohydrates 24 g, Fat 16 g, Fibre 2 g, Sodium 282 mg.
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