Sautéed Pork and Plums

3.2

(385)

This one-pan dish has just a few ingredients and makes a quick, restaurant-quality dinner.

Servings:

4

Quick, easy, and absolutely delicious, that’s this one-pan entree you’ll want to make on repeat. Martha uses pork tenderloin, which she slices and pounds thin to make it cook quicker and more evenly. The pork is lightly browned in a large skillet, then it’s removed to a platter and sliced red onion and plums are added to the pan. They are cooked until tender, just a few more minutes. Red wine vinegar is used to deglaze the pan and create a sweet-tart sauce with the plums. The pork is added back, tossed with the sauce, and dinner is ready. Serve with rice, polenta, or mashed potatoes and a simple vegetable side or a leafy green salad.

pork medallion in skillet — Credit: Jonathan Lovekin

You can make this dish when it's not plum season: Use prunes plumped in orange juice or white wine in place of the plums or swap in another fruit such as peaches, apples, or pears.

Directions

Brown pork:

Season pork with salt. Brown pork in oil and butter over medium-high heat, and remove.
Saute plums and onions:

Sauté plums and onion over medium heat.
Add vinegar; return pork to pan and serve:

Add vinegar, and stir until bubbling. Return pork to pan, and toss.

Sautéed Pork and Plums

Directions

Brown pork:

Saute plums and onions:

Add vinegar; return pork to pan and serve:

Other Pork and Fruit Recipes to Try:

Related Articles