- 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
- 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.
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.