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Pork and Plums

Martha made this recipe on Cooking School episode 310.

  • servings: 4
Photography: Jonathan Lovekin


  • 1 pound pork tenderloin, pounded thin
  • Coarse salt
  • Extra-virgin olive oil
  • Unsalted butter
  • 4 plums, cut into wedges
  • 1 red onion, thinly sliced
  • 1/4 cup red-wine vinegar

Cook's Note

On Cooking School, Martha removed the silver skin from the tenderloin and cut the pork into 3/4-inch thick slices, then pounded them to 1/4-inch thick. She cooked the pork in batches.


  1. Step 1

    Slice pork tenderloin, and season with salt. Brown pork in olive oil and butter over medium-high heat, and remove. Saute plums and red onion over medium heat. Add vinegar, and stir until bubbling. Return pork to pan, and toss.

Martha Stewart Living, September 2012

Reviews (1)

  • 9 Jan, 2014

    Fantastic. My family loved this meal. I couldn't get the pork thin enough so I cut into chunks. Also plums are out of season so I used prunes. Made it a little sweeter but it was amazing and easy to do. It's a winner! (rated 5*****)