Ok y’all. I’m serious! Stop what you are doing right this minute and go to your favorite local grocery store to buy the ingredients for this DELICIOUS recipe! I made it last night for dinner and both Riche and I couldn’t stop talking about how yummy it was and perfect for the season! Thanks to a recipe from Cooking Light, we discovered a fabulous recipe that features the blending of flavors of the spice and sweetness from the fresh plums, the deep creamy flavors of the blue cheese and the sweet blend of fennel and coriander in the dry rub for the pork tenderloin. Not only was it delicious for dinner but I used the leftovers in a lovely baby kale salad for lunch today. Riche said that it is definitely a keeper and could be served in a restaurant. Enjoy y’all!
Peppered Pork Tenderloin with Blue Cheese Plums
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 (1-pound) pork tenderloins
- 2 1/2 teaspoons olive oil
- Cooking spray
- 8 plums, halved and pitted
- 3/4 cup (3 ounces) crumbled blue cheese
- Rosemary sprigs (optional)
- Place first 3 ingredients in a spice or coffee grinder; process until finely ground. Combine spice mixture with salt and pepper in a small bowl. Rub pork with 1 teaspoon oil. Sprinkle spice mixture evenly over pork; wrap with plastic wrap
- Refrigerate 2 hours.
- Prepare grill.
- Place pork on a grill rack coated with cooking spray; grill 16 minutes or until a thermometer inserted in the thickest portion registers 155°, turning once. Let stand 10 minutes; slice pork crosswise into 1/4-inch-thick slices.
Place plum halves in a shallow dish. Drizzle with remaining 1 1/2 teaspoons oil; toss gently to coat. Place plums cut sides down on a grill rack coated with cooking spray. Grill 3 minutes or until golden. Serve with cheese and pork. Garnish with rosemary sprigs, if desired.