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Pork and Plums

Martha made this recipe on Cooking School episode 310.

  • servings: 4
Photography: Jonathan Lovekin

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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

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.

Directions

  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.

Source
Martha Stewart Living, September 2012

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Reviews (4)

  • 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.

  • 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.

  • 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.

  • 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*****)