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Pork Tenderloin With Warm Plum Salsa

Pork Tenderloin With Warm Plum Salsa


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Pork Tenderloin with Warm Plum Salsa

Pork tenderloin is an elegant, simple, and satisfying meal, but the plum salsa really puts this dish over the top. Plums lend themselves for use in a salsa because they don't break down when you cook them. After it's prepared, this salsa looks absolutely beautiful, and the flavor and color adds tremendously to the appeal of the tender pork. This is a great dish for entertaining because it's low in calories, low in fat, and high in protein without sacrificing flavor. And it is so easy to prepare because the pork is roasted whole and then individually sliced for your guests.

Ingredients

For pork

  • 1 pork tenderloin (1 to 11/2 pounds)
  • 1 teaspoon salt
  • 1 Teaspoon freshly ground black pepper
  • 3 Tablespoons olive oil
  • 3 scallions, sliced, for garnish

Plum salsa

  • 2 Tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 Teaspoon fresh ginger, minced
  • 2 cloves garlic, chopped
  • 1 small red jalapeño pepper, seeded and finely diced
  • 3 plums, pitted and diced
  • 2 Tablespoons apple cider vinegar
  • Salt and freshly ground black pepper to taste

Servings4

Calories Per Serving613

Folate equivalent (total)9µg2%


Plum Habanero Salsa

A delicious sweet and spicy twist on a classic salsa!

Plum Habanero Salsa combines fresh, sweet plums and spicy habaneros in a tomato-based salsa. Great on pork tenderloin or with your favorite tortilla chips.

This post is sponsored by Ball® Fresh Preserving. All opinions are 100% mine. #BallProudlyHomemade

IMPORTANT NOTICE DATED July 22, 2019: Ball® Fresh Preserving has updated the recipe for their Plum Habanero Salsa since this post was first published on July 15, 2019. If you created the earlier version of this recipe, it is recommended that you refrigerate and use your salsa within several weeks rather than store it for future consumption. The recipe now listed below is safe for canning.

See details below for a special promotional offer when you buy a Ball® Preserving Starter Kit, plus a chance to win $1,000 to make over your dream garden!

Our local supermarket is brimming with fresh, seasonal fruits and vegetables. So now is the perfect time to make this zesty and delicious Plum Habanero Salsa with fresh plums, spicy habanero peppers, and garden-grown tomatoes. We found the recipe over at BallHomeCanning.com.

Cook up a batch of this easy salsa now, while plums are in-season, then preserve a few jars to enjoy for months to come with our easy perfect pork tenderloin recipe.


Reviews

Love the plum sauce! I've had success with searing the pork loin in a cast iron skillet and baking 350* for 15 to 20 minutes

Delicious! I used sherry vinegar (I think it's milder), I had dark brown sugar so I used that. I almost forgot the 1/4 c of water because it's not on the ingredient list. Chutney really finishes this dish. Yum!

Good but not great. Thought the chutney was too acidic (and I love vinegar). The seasoning was good and I liked the prosciutto wrapped around it. If you are making it for company it has a nice presentation, but I would try to fix up the chutney before attempting that. If you are looking for a really good pork tenderloin recipe try the tenderloin with carrot romanesco on epi. I have made that one numerous times including for guests and it never disappoints.

Fantastic company entree. For the chutney I substituted 2 cans of peaches (in water not syrup) for the plums since fresh plums were not available. Otherwise stuck to it and it was fab, perhaps a bit more ginger added next time. For the pork, we grilled for 8 or so minutes to crisp the proscuitto, then finished in 400F oven for about 15 mins, since we had guests and didn't want to have to tend it outside on the grill. Came out just pink, tender, juicy.

The chutney was lovely but really sweet. I think it needs some more savory elements. Maybe stock instead of water? Less sugar?

I did not make the pork part of this recipe. It was my first attempt at chutney and it was a huge success. Delicious. Aromatic with nice compliment of flavors with our pork tenderloin. Will definitely make the chutney whenever we have pork--I don't think my family will let me forget!

Fabulous! I did this using a high heat method (On a lower rack of oven, bake at 500 for 5 1/2 minutes per pound, then turn off oven and leave meat inside oven for one hour without opening.) Delicious, guests devoured it! Would try whatever prep is necessary next time to make the pancetta easier to tie - the only awkward step. Would be curious to try prosciutto next time to see if it's even more flavorful than pancetta.

This was amazing, esp the chutney! Followed the chutney recipe exactly and found it very easy to make 3 days ahead and heated up on low in saucepan about an hour before the dinner. An earlier reviewers tip of laying out the string, with the prosciutto on top and then the pork T is definitely worth a listen - made it so much easier esp when dealing with such thin slices. I used the oven rather than the grill and used Hi broil setting for about 10 minutes, turning once then oven at 375 for about 1/2 hour (they were fairly large tenderloins). Received rave reviews and will definitely go into my ⟪sy to make special dinner party' file for future reference. I served it alongside mashed potatoes (5:1 Yukon Gold:Sweet Potato mashed with hot milk+cream infused with fresh thyme+bay leaf+peppercorns) and roasted asparagus drizzled with balsamic and asiago flakes and everyone loved it, including me!

I made this last night for 4 and it was a huge hit! Everyone loved the chutney and the pork with the pancetta was delish!! I had 2 tenderloins so now have 1 left over. I doubled the sauce so we'll have great leftovers!

Excellent. Made exactly as written and I would not change a thing. My husband, who would not put chutney in his favorite food category, loved it and asked if there was more to pack for lunch. Guest-worthy.

Fabulous recipe! Reduced the proportions to serve 3 of us and we loved it.

The chutney is easy and delicious. I think peaches would work well too.

In my review posted earlier today, it should say "lay 9 inch pieces of kitchen twine in parallel on work surface at two inch intervals the length of tenderloin".

This is a terrific recipe. I made three tenderloins for seven people thinking I would have one left over for the next day. But such was not to be. Everyone loved this dish so much, all was eaten. I was uncertain about the plum chutney but it was a delicious melding of fruity with some zing from the ginger. It was a perfect counterpoint to the juicy tenderloin wrapped in crispy brown pancetta. I used cider vinegar and we did not find the chutney too vinegary as an earlier reviewer suggested. The pancetta I had was cut quite thin and I found the following method was effective and easy for wrapping the pancetta around the tenderloin: (i) lay 9¿ pieces of kitchen twine in parallel on work surface at two inch intervals the length of tenderloin (ii) lay pancetta on top of twine (iii) lay tenderloin on top of pancetta and string (iv) cover top surface of tenderloin with pancetta (v) bring string up around pancetta and tie snugly. You can get an assembly line going with this method! Make ahead and cover and chill.

Made as written. Good not great. sauce was a bit too vinegar tasting. Pancetta was a pain to work with since slices I got were too small to wrap around pork and it also made the pork too salty.

Loved this! My husband and 4 kids under 12 loved the pork,pancetta and compote! I rubbed pork with dry rosemary, sage, s p and olive oil! bc didn't have other on hand. Also, used dashes or dry ginger and mustard, not fresh, nor seeds.

I made this for Christmas dinner. There were no fresh plums to be found at my local store, so I used prunes - no pits to deal with, and the chutney was delicious! I roasted it at 400 for about an hour - about halfway through, I added Brussels sprouts, which cooked perfectly and soaked up the pancetta flavor. We all loved it and it presented beautifully.

I used dwarf plums from my tree to make chutney. I cooked them down whole, as I doubled the recipe and used about 40 plums, and picked the seeds out later. I served the chutney on BBQ⟭ chicken to seven ppl, including a 7yo and a 4yo. Everyone absolutely loved it! I also have plenty left over. Mine came out as a slightly chunky BBQ sauce, so I think next time I will use bourbon instead of water while cooking it down. Love it!

Wow! This is an absolute must-make recipe. I made this for a dinner party and my guest raved about it. Super easy, flavorful, and impressive. Double the chutney ¿ trust me.

This is one of my all-time favorite recipes. It turned out beautifully, the flavors were wonderful - will be making it again - our guests raved over it. Thanks!


Both the peach relish and the pork benefit from an overnight rest in the refrigerator the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.

This chutney also works well as an accompaniment to chicken, duck or lamb.

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Smoked Pork Tenderloin With Plum-Cassis Recipe

Prepare this Smoked Pork Tenderloin with Plum-Cassis Marinade and be ready to receive the accolades of your guests. This recipe is the one that convinced me that you should use your smoker for more than just salmon. It&rsquos from the cookbook &ldquoMarinades&rdquo by Jim Tarantino. Better if you use apple, cherry, or pecan wood. Hope you enjoy it if you try it.

Ingredients

2-3 Tablespoons of chopped fresh rosemary leaves
apple or orange juice
3 lb pork tenderloin

Marinade
6 fresh plums, pitted and coarsely chopped(I freeze some from our tree every summer just for this recipe)
1/4 cup creme de cassis liqueur
1/3 cup cider vinegar
1/4 cup dry Madeira wine
2 cloves garlic, minced or pressed
1 tsp dry mustard
1 tablespoon dark brown sugar
1/4 tsp freshly grated nutmeg.

Directions

1) Boil plums and cassis then reduce heat and simmer for 20 min. Cool.
2) Combine plum mixture with vinegar, wine, garlic, mustard, sugar and nutmeg and puree.

Cooking method
1) Combine marinade and rosemary and marinate pork overnight, or for 8 hours.
2) Remove pork, boil marinade to baste with.
3) Use apple juice in the water pan of your smoker, smoke pork with apple, cherry or pecan, until internal temp reaches 140 F.


Pork Tenderloin with Plum Coulis

This tender pork tenderloin is marinated in balsamic vinegar and rosemary and served with a colorful, fruity, and savory fresh plum coulis (sauce) reduction. The vibrancy & flavor "pop" in this pork tenderloin recipe.

Coulis are generally thick vegetable or fruit purees/sauces and the plum, rosemary, and balsamic vinegar give the sauce both sweet and savory.

Coulis freeze well so make extra and freeze in a ziploc bag for an easy solution to a busy weeknight dinner. Small snack bags make for perfect portions of sauce for 2-3 people.

Plum coulis tastes great over chicken, pork or even tempeh.

Don't want or have time to peel the plum? Don't do it then! The plum coulis may have a different taste and texture but it will still be great!

Serving Suggestion

Serve this Pork Tenderloin and Plum Coulis dish with a complementary recipe like:


Plantain Salsa

Key Products


Asian Marinated Pork Tenderloin

This marinade recipe in its first iteration came about from a bet with the great Josh Wesson, lord of all things food and wine pairing. Once during Aspen’s Food & Wine Classic, he smugly dared me to serve up blue fish in any possible way that would EVER pair with a wine. Once thought to be too oily to be wine-friendly, the pesky poisson was handily tamed by this robust marinade. I WON. I don’t remember where we landed for the wine, but believe it was a Gewurztraminer or something in the Alsatian family. The marinade went on to earn me a spot in the Gourmet Magazine Healthy Menu Awards final round, and in yet another reboot it was featured in Great Women Chefs. Until I saw the parade of plums this week, I had not thought of the marinade in quite a while, but dusted it off and tweaked a few ratios and ingredients, and it’s just as full of flavor (and simple to prepare) as I remember. And as is required to qualify for my list of favorite “dump and stir” recipes, this Asian marinated pork lets some of the store-bought ingredients like black bean garlic paste and hoisin do the heavy lifting, flavor-wise.


Pork tenderloin recipe

Pork tenderloin is like chicken breast – it’s a lean, tender cut of meat and when cooked just right, it’s juicy and succulent.

It is also easy to overcook, and overcooked tenderloin = dry and bland.

Hence the beauty of this pork tenderloin recipe. It’s unbelievable when the pork is cooked perfectly.

But if you go slightly over, no one’s going to notice with this outrageously delicious honey garlic sauce!


How to roast pork tenderloin with fruit

First, scatter sliced onions on the bottom of the casserole dish over melted butter. Place sliced plums and apples over the onions.

Next, generously sprinkle Montreal seasoning (or salt and pepper, or other favorite rub) over the top of the pork tenderloin and fruit. Place pork tenderloin on top of the fruit into the casserole dish. Make sure the seasoning stays on top of the tenderloin.

Loosely cover the casserole pan with aluminum foil and roast the pork for 30-40 minutes in a preheated oven at 425 F, until the tenderloin is cooked through and pale pink in the center, or until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C). Depending on your oven, you might have to bake pork tenderloin longer than 30-40 minutes.

To serve, slice the pork into 1-inch thick slices, and serve on top of cooked apples and plums.