Pork Tenderloin with Roasted Plums & Rosemary

Lush vanilla- and rosemary-scented plums marry beautifully with succulent pork tenderloin.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

Roasted plums
1 pound black or red plums, pitted and cut into eighths (6-7 plums)
2 sprigs fresh rosemary, plus more for garnish
1/2 cup water
1/2 cup balsamic vinegar
6 tablespoons sugar, divided
10 black peppercorns, crushed
1 vanilla bean, split (see Substitution Tip)

Pork
2 teaspoons extra-virgin olive oil
1 pound pork tenderloin, trimmed of fat
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt

1. To roast plums: Preheat oven to 400°F. Place plums and 2 rosemary sprigs in an 8-inch-square baking dish. Whisk water, vinegar, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves. Scrape seeds from vanilla bean; add the seeds and bean to the vinegar mixture. Pour the mixture over the plums. Sprinkle with the remaining 2 tablespoons sugar.
2. Roast the plums, uncovered, until tender and beginning to break down, 20 to 25 minutes. Discard the rosemary and the vanilla bean. Transfer the plums to a serving platter and cover with foil. Strain the roasting liquid into a small saucepan and bring to a boil. Reduce heat to medium-high; cook until reduced to 1/2 cup, 6 to 8 minutes. Pour the sauce over the plums; keep warm.
3. To prepare pork: Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with pepper and salt. Add to the skillet and brown on all sides, 5 to 8 minutes.
4. Transfer the pan to the oven; bake at 400° until an instant-read thermometer registers 155° and the pork has just a hint of pink in the center, 10 to 15 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. (The internal temperature will increase to 160° during resting.) Cut the pork into thin slices and serve with the roasted plums.

NUTRITION INFORMATION: Per serving: 298 calories; 7 g fat (2 g sat, 4 g mono); 63 mg cholesterol; 37 g carbohydrate; 24 g protein; 2 g fiber; 127 mg sodium; 564 mg potassium.

Nutrition bonus: Selenium (56% daily value), Vitamin C (20% dv).

2 1/2 Carbohydrate Servings

Exchanges: 2 fruit, 5 lean meat

TIP: Substitution Tip: You can use 1/4 teaspoon vanilla extract instead of the vanilla bean.

MAKE AHEAD TIP: Cover and refrigerate the roasted plums for up to 2 days.

From: http://www.eatingwell.com/recipes/roasted_pork_plum.html