Roasted pork loin with poached plums
After discovering a host of pork product in the freezer from David divvying up a giant pork loin, we decided we needed to start making our way through it. And as summer starts to wind down, we thought it a good time to capitalize on all the fabulous fruit still available. We've done pork and apple a fair bit at this point, so when I discovered a recipe for a pork-plum pairing, I was intrigued.
Recipe
from Epicurious.comServes 2 for the plums3 sweet firm red or black plums, quartered and pitted1 cup Pinot Gris1/2 cup dry red wine1 whole star anise1/2 tsp cinnamon1/8 cup sugar plus 3/4 tsp sugar, divided1 cup chicken broth2 fresh thyme sprigs plus 1/2 tsp finely chopped thyme, divided1 tbsp chopped onionfor the pork1 1-1/4 lb pork tenderloin1-1/2 tbsp olive oil1 tsp chopped fresh thyme1 garlic clove, mincedTo prepare the plums, combine first 5 ingredients and 1/8 cup sugar in heavy large saucepan. Bring to a boil, stirring, until sugar dissolves. Reduce heat and simmer until plums are tender, about 20 minutes. Transfer plums to a platter and strain the wine mixture. Return strained liquid to the saucepan, and add broth, thyme sprigs and onions. Boil until mixture is reduced to 1/2 cup, about 20 minutes. Strain sauce; stir in 3/4 tsp sugar and chopped thyme. Season with salt and pepper.For the pork, preheat oven to 400 F. Brush pork with 1/2 tbsp of oil, sprinkle with thyme, garlic, salt and pepper. Heat remaining oil in ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140 F, about 20 minutes. Remove skillet from oven and let pork stand 10 minutes. Cut pork crosswise into 1/2" thick slices. Serve with poached plums and sauce.
Musings
A few notes on preparation: they original recipe called for a cinnamon stick, as opposed to ground cinnamon, which would allow it to be strained out along with the star anise.This dish was, in a word, fantastic. I'm not sure what I was expecting, but it was absolutely delicious! The sauce had a great tangy sweetness to it, and the plums were juicy and flavourful. The pork was tender and paired well with the plums and sauce. We made a port and mushroom risotto that was a tasty side dish to the pork without overpowering the other flavours. Yum yum. Definitely one for the books.