Pork Tenderloin with Warm Plum Salsa

Pork Tenderloin with Warm Plum Salsa
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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. They add a fresh, bright element to the pork by balancing that savory flavor with a little sweet fruit. 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.

4
Servings
171
Calories Per Serving
Deliver Ingredients

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

Directions

For pork

Remove the pork from the refrigerator about 30 minutes before you are ready to cook it and let it come to room temperature. Season all sides of the pork thoroughly with salt and pepper.

Preheat the oven to 325F.

Heat the olive oil in a large skillet over medium-high heat. Sear the tenderloin on all sides, about 2 to 3 minutes per side.
Place the tenderloin in a baking dish and roast in the oven for 20 to 25 minutes, or until the internal temperature reaches 140F.
 

Plum salsa

While the tenderloin is cooking, make the plum salsa. Heat the olive oil in a large skillet over medium heat. Add the onion, ginger, and garlic and cook for 2 minutes.

Add the jalapeño, plums, and vinegar and season with salt and pepper. Cook for 1 to 2 minutes, until just heated through.
Let the tenderloin rest for 5 minutes before slicing. Arrange the slices on a serving platter and top with warm plum salsa. Garnish with the scallions.

Nutritional Facts

Total Fat
19g
27%
Saturated Fat
16g
67%
Cholesterol
1mg
0%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
5mg
1%
Folate, total
2µg
1%
Magnesium, Mg
2mg
1%
Phosphorus, P
4mg
1%
Sodium, Na
4mg
0%
Water
10g
0%

Pork Tenderloin Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Tenderloin Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Tenderloin Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.