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Pork and Plums

405
  • Servings: 4

Photography: Jonathan Lovekin

Source: Martha Stewart Living, September 2012

Ingredients

  • 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

Directions

  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.

Reviews Add a comment

  • justpassnthyme
    28 AUG, 2015
    I also cut my tenderloin in about 8 pieces, cut the silver skin off, and beat it as thin as pan cakes. I added a little rosemary on top of pork as I cooked it in a little garlic and oil. Mine wasn't tart. The plums gave it a nice, sweet taste and I love caramelized onions. It is so quick and easy and my quests loved it.
    Reply
  • justpassnthyme
    28 AUG, 2015
    Great, quick, easy-to-make recipe. I used 1 1/2 red onion because I like onion and 5 plums. Pounded my slices very thin so they cooked quickly and browned them. The onions and plums have to be cooked till carmelized and soft. I did not think it tart at all. Maybe your plums weren't ripe? I did let mine ripen a couple or days before. My recipe came out great and my guests loved it, so I don't know what the other ones did wrong, but don't listen to them. Try it.
    Reply
  • magzilla123
    15 OCT, 2014
    My husband and I loved it! I did not have any of the problems of the other reviewers with the taste or the texture. The red wine vinegar made the dish pleasantly tart, but did not overwhelm. I also cut the pork in chunks rather than pounding thin. This will be a recipe we come back to again!
    Reply
  • MelissaP7
    4 AUG, 2014
    This is the worst recipe I've ever attempted. Tart; way too much vinegar. Nothing about this works at all. My husband and I were disgusted by the flavors.
    Reply
  • Lill
    22 JUL, 2014
    Very tart/sour tasting and the red onion became mushy and stringy even at minimal sautéing. Didn't use red wine vinegar, instead used a slightly sweet white wine but the results were most unsatisfactory. I've prepared pork tenderloin frequently but this is definitely not a repeat.
    Reply
  • Lill
    22 JUL, 2014
    Very tart/sour tasting and the red onion became mushy and stringy even at minimal sautéing. Didn't use red wine vinegar, instead used a slightly sweet white wine but the results were most unsatisfactory. I've prepared pork tenderloin frequently but this is definitely not a repeat.
    Reply
  • mram595
    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*****)
    Reply