Easy to make and gorgeous to look at, this mouthwatering tenderloin is perfect for an early fall dinner party. Plums are the perfect accompaniment to pork, and our Empress Plums lend a sweet-and-savory tang to the juicy meat that’s sure to be a hit. Serve with rice or new potatoes and a green vegetable. Add sliced lemon partway through cooking as an attractive garnish if you desire.
- 12 Pittman & Davis Empress Plums, pitted and sliced
- 1 large boneless pork loin, 4½-5 pounds
- 1 garlic clove, minced
- 2 tsp. lemon juice
- ¼ c. fresh thyme leaves, loosely packed
- 1 c. chicken broth
- Salt and pepper, to taste
- Preheat oven to 425°F. Remove excess fat from loin leaving a ¼” layer of fat on top. Pierce both ends of the loin with a sharp knife, then use the handle of a large wooden spoon to work a cavity through the center of the loin, working from both ends and widening the cavity as you go. Stuff the plum slices into the cavity from both ends.
- Mince together into a paste the garlic, a ½ teaspoon of salt and the lemon juice. Rub past over entire loin.
- Place loin, fat side up, into a roasting pan prepared with cooking spray. Pour a ½ cup of water around the loin and roast for 20 minutes. Reduce temperature to 325°F until a meat thermometer inserted in the center of the loin reads 145°F (about 40-50 minutes). If needed, add more water to the pan to prevent scorching.
- Remove pan from oven and transfer loin to a cutting board. Cover loosely with foil.
- Skim fat from juices in roasting pan and place pan across 2 burners on the stove over medium heat. Pour in broth and bring to a boil, scraping up any browned bits on bottom of pan. Boil until reduced by about half and slightly thickened (5-10 minutes). Season with salt and pepper.
- Slice roast and serve warm with pan juices.