ROASTED PORK LOIN WITH POACHED PLUMS

 

Ingredients

 

Plums:

6 sweet firm red or black plums (such as Burgundies, Satsumas or El Dorados; about 2 pounds), quartered, pitted

2 cups Pinot Gris or Viognier

1 cup dry red wine

2 whole star anise*

½ cinnamon stick

¼ cup plus 1¼  teaspoon sugar, divided

2 cups low-salt chicken broth

5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided

2 tablespoons chopped shallot

 

Pork:

2 1¼ - pound pork tenderloins

3 tablespoons olive oil, divided

2 teaspoons chopped fresh thyme

2 garlic cloves, minced

 

 

Chopped fresh chives

 

Preparation

 

For plums: Combine first 5 ingredients and ¼ cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture. Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1¼ teaspoons sugar and chopped thyme. Season with salt and pepper.

For pork: Preheat oven to 400°F. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large 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 ½-inch-thick slices. Serve with poached plums and sauce. Sprinkle with chopped chives.

 

*Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

 

Bon Appetit, September 2007