This Pork Tenderloin is Plum Tasty

Pork Tenderloin - Plums  5Long-time subscribers to this blog know that I didn’t exactly jump at the chance to start canning. The word “reluctant” comes to mind, though “stubborn” might be more appropriate. Well, in August, 2011, I did start preserving foods, with most of my attention focused upon jams and jellies. It wasn’t long before I was awash in jams and jellies of every kind, as were many of my tasters, located both near and far alike.

At the time, I didn’t realize that there’s much more to jelly besides toast or peanut butter. The day I used fig preserves to stuff a pork loin changed the way I viewed my jams. So, when I made Damson plum jam last year, I was already thinking of pork roasts. I knew I was on the right track when my friend, Betsy, author of the wonderful Bits and Breadcrumbs blog, mentioned the very same thing in that post’s comments. Betsy, it took me a while to get here but I finally made it!

There is nothing complicated about this recipe. I’d guess that the toughest part of it will be finding plum jam, depending upon where you live. You could aways make some yourself but, if you live in the Chicago area, you’re likely to have a harder time finding Damson plums this Summer. You see, I plan on buying as many as I can find, all the while dreaming of future pork roasts. Speaking of which, there’s a pork roast with cherries in the works, as well.

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Some have noticed and mentioned that I’ve not been around the blogosphere as much as I once was. The fact is that I now have over 1100 followers, far more than I ever dreamt possible, yet I’ve continued to administer the blog as I did when you numbered only 100. As you can well imagine, this cannot continue and I’m imposing a limit on the amount of time I commit to blogging every day. I certainly hope that no one takes offense if I miss a post or fail to reply to a comment, for that’s the very last thing intended. I simply need to devote time to other matters. Thank you for your understanding. I’m very grateful for your ongoing support and encouragement.

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Pork Tenderloin - Plums 2

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Pork Tenderloin with Plum Sauce

Ingredients

  • 1.5 lb. (680 g) pork tenderloin
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 4 oz (120 ml) white wine — I used a Riesling
  • 1 tsp grated ginger — a little less than 1/2 inch piece
  • 2 tbsp balsamic vinegar
  • 4 oz (115 g) plum jam  — Damson plum jam recipe
  • 2 sprigs fresh rosemary
  • salt and pepper, to taste

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Pork Tenderloin - Plums 4*     *     *

Directions

  1. Heat butter and olive oil in a large frying pan, with cover, over med-high heat.
  2. Season pork tenderloin with salt and pepper before browning it on all sides in the pan — about 8 minutes. Remove the tenderloin from the pan.
  3. Use the white wine to deglaze the pan.
  4. Reduce the heat to medium before adding the ginger, balsamic vinegar, and plum jam, stirring until the jam melts and all are well-combined.
  5. Add the rosemary and return the tenderloin to the pan. Use a spoon to coat the pork with the plum sauce. Cover the pan.
  6. Continue to cook the pork, periodically basting it with the sauce, until it reaches your preferred temperature. Remove from pan and tent with foil while it rests for at least 10 minutes. (I removed mine from the heat when it reached 150˚ F (65˚ C).)
  7. Remove the rosemary sprigs and reserve the sauce. (See Notes.)
  8. Slice the roast and serve with the reserved plum sauce.

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Pork Tenderloin - Plums X*     *     *

Sides

This tenderloin is really so quick and easy to prepare that I didn’t want to spend time with complicated side dishes.

Shredded Brussels Sprouts with Pancetta:Shredded Brussels Sprouts

  • This inspired recipe combines shredded Brussels sprouts, pancetta, garlic, stock, and white balsamic to create a truly special dish. To see the full recipe, be sure to check out my friend Eva’s sumptuous blog, Kitchen Inspirations.

Roasted Fingerling Potatoes with Rosemary and Pecorino Romano Cheese:

  • Roasted FingerlingsPre-heat oven and baking sheet to 425˚ F (220˚ C). Wash then cut fingerling potatoes to equal size. Season with crushed dried rosemary, salt, pepper, and coat with olive oil. Carefully oil baking sheet, add potatoes in a single layer, and roast until potatoes can be pierced easily, 20 to 30 minutes depending on size and quantity. Remove to serving platter, garnish with grated Pecorino Romano cheese, and serve immediately.

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Leftovers?

Pork and Plum Sammich

No problem

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Notes

I used plum jam, not jelly. As a result, the sauce may not be as smooth as some may prefer. If that’s you, while the tenderloin rests, I would suggest deglazing the pan with a bit of stock, wine, or water before straining the sauce through a fine mesh sieve. Once strained, place the sauce in a small pan and reduce it over med-high heat until it reaches the desired thickness. Taste for seasoning before serving.

Not all fingerling potatoes are created equal and they’re likely to require varying times to roast. Cut the potatoes into even-sized pieces and all should cook evenly without any problems.

If plums are in season, you could add a few plum halves to the pan and sauté them for as long, or short, as you like. Serve them alongside the roast.

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It’s déjà vu all over again …

Pappardelle 5Hard to believe that it was two years ago when I was in the middle of my series on making cheese at home. When I demonstrated how easy it was to make mascarpone, I promised that I’d publish some recipes that would use your freshly made cheese. Today’s blast from the past is one of those recipes, combining pappardelle, spinach, Pecorino Romano, and, of course, mascarpone. It’s a delicious recipe and one you won’t want to miss. You can learn all about it by clicking HERE.

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Coming soon to a monitor near you …

Sicilian Strata 3A Sicilian Strata

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147 thoughts on “This Pork Tenderloin is Plum Tasty

  1. Very creatiev,John,here in Holland the winter is almost finish,and this lovely dish I prefer to eat in the cold winter,with a nice glas of Nebbiolo,can be easy tasty with the balsamico vinegar.
    I agree with you, is easy to make the dish,but not your Eccellente Jam!Have a nice day.

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  2. credo che sperimenterò questa nuova ricetta di prugne col maiale, ed anche tutti i delicati contorni che ci hai proposto…i tuoi 1100 followers, sanno di trovare qui sempre ottimi consigli e non possono preoccuparsi se una volta potrai saltare qualche passaggio da loro!
    ti ringrazio di tutto augurandoti una felice giornata!

    guess be experimenting with this new recipe for pork with prunes, and also all the delicate contours that you’ve proposed … your 1100 followers, knows to find always great advice here and can’t worry if you once skip some step by them!
    I thank you for everything augurandoti a happy day!

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  3. This looks so mouth-wateringly delicious! Thank you so much for the recipe and the hints and tips. Always much appreciated. Congratulations on having so many followers, John. I agree that it’s very difficult to keep up with everyone. As long as I keep getting your wonderful posts, I won’t complain. 🙂

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  4. Bonjourno John, I must say this is quite the little mouth watering combo for pork and plum jam. I love how you slathered it all over your pork loin. I know that canning is not necessarily my thing as I did way too much of it as a kid and now I am taking a break. I also have a great excuse as it is downright difficult to find the jars and supplies to can here in HK. Wink wink. So I am sticking to my story. John, You need to take time for yourself and if you are well and happy then we are happy. Life comes first and blogging comes second. Take care of yourself. BAM

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    • Buona notte, BAM. I know how you feel about canning but didn’t you make a batch of refrigerator jam that could be frozen. (I’ve got 2 jars of BAMMER’S JAMMERS in my freezer.) You can do the same with any jam or jelly recipe. You’ll need a better story. 🙂
      Thank you for being so supportive and understanding, BAM. The last few months, this blog has undergone a “growth spurt” that caught me totally off-guard. Some adjustments have to be made or it will stop being enjoyable, Then I’ll be in trouble. I hope you have a great week, BAM!

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      • Ahh, yes Bammer’s Jammers…but that was just because I had one empty nutella jar… Hey thats my story and I am sticking to it. LOL
        I know what you mean about growth. It is a good thing but also can be difficult as we need to make some decisions. I am glad you have chosen to be true to your readers as in then end that is what counts, right? Rest and take care, BAM

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  5. John, – The pork tenderloin is beautifully plated and looks very juicy and delectable and with mouthwatering plum jam. – I believe in quality rather than quantity… especially in blog posting. 😀 There is more to life than blogging, and I perfectly understand where you come from. I look forward to your quality posts whenever you have time for, and I know it is going to be a treat to visit. 😀

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  6. I love pork tenderloin but I’ve never served it with plum sauce. I’m dying to try it.

    I’m sure we all understand how much time it takes when your blog takes off and there aren’t enough hours in the day to be everywhere. You do what you can and everyone will still love you. 🙂

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    • You’re going to love this, Maureen. Like I said, I’m going to buy up all of the Damson plums this Summer in anticipation of a pork roast-filled Winter. 🙂
      My blog’s 3rd anniversary, officially, was January 1st, yet since December the number of followers has grown by 30%. I was blind-sided and have been struggling ever since. Time to regain control and I thank you for being so understanding and supportive.

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  7. I share your experience, I too have been quite reluctant to can. I guess I’m afraid that I won’t get the jars sterilized! Your recipe looks wonderful and perhaps it will inspire me to move out of my comfort zone! Congratulations on a successful blog, you certainly deserve the numerous follows!

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    • Thank you. That’s a very kind thing to say.
      The one thing about making jam is that you can freeze it if there is any doubt that it didn’t seal properly. If using canning jars, they can withstand the pressure and the jam/jelly will last a year in the freezer. So, don’t worry about canning, just freeze what you make. I’ve got a number of jars in my freezer right now. 🙂

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  8. Yum nice use of the homemade plum jam, I just happen to have made a batch last week and I have a pork fillet in the freezer, that’s dinner sorted for tomorrow night! It’s always good to see you around John, whenever you have the time.

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    • I’ve got one jar of plum jam left and ‘m treating it like it’s water from Lourdes. I will use it with another tenderloin but it will be a very special occasion. 🙂
      I will definitely be around, I have a tendency for OCD-type behaviour. If I sit at my Mac at 9:00 am, I will probably still be here at supper time. I have to put some constraints in place. I truly do, however, appreciate your support and understanding. Thank you.

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  9. what joy! reading your new post at the Charles de Gaulle airport waiting for our flight to go home!

    this would be a perfect recipe to start my cooking juices flowing, enough restaurant food for this couple. 😉

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    • What a kind thing to say! Thank you, Sally.
      I do know what you mean about eating restaurant food while traveling and how good it feels to be back home. On the other hand, you’ve been in Paris. It’s not exactly the luncheon special at the Dew Drop Inn. 🙂
      Safe travels on your way home for you both and your luggage. 🙂

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  10. As always a scrumptious mouthwatering meal John!
    It seems we are all battling to post as much as we used to and get to all the other blogs who follow us. Fear not dear friend, we are still here and will speak with you when you have the time.
    Have a beautiful day and give Max a scratch from me.
    🙂 Mandy xo

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  11. awesome use of jam in the sauce, John! I’m for anything that gets the grandkids to eat something other than ketchup on their meat 😉
    Know what you mean about the blogging – it’s getting harder to find the time. This winter isn’t helping…have to keep finding new indoor activities to occupy the Small People…Will it never end? The snow you’re getting today will be here tomorrow as a slushy, nasty mix…

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    • Thanks, Marie. I’ve got so much jam around here that I’m going to keep experimenting. I do not know how some find time to blog anything. If I had 2 little ones underfoot like you, I just couldn’t do it. Lately, this blog has undergone a growth spurt that caught me completely off-guard. I have to make some changes or I’ll be overwhelmed.

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  12. Plum tasty is right and the photos look as good as any good mag,John. Your blog must take a lot of time to prepare and it is thorough and informative, well written and all the cooking time, too. A standout in the food blog arena for sure. Your accompanying stokes are enjoyable even if folks are getting takeout instead of firing up the stove.
    It is always a delight to find a comment from you on my blog and I appreciate your making time to visit And write. I know how hard it is to tend a blog and write to all the generous readers who like and comment. Shared all around as everyone loves to reAd Chicago John!

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    • Thank you, Ruth. You’re comments are alway so complimentary and supportive, especially when it come to my photos. How I struggle with them and how kind you are to mention them.

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    • Thanks, that was a great roast! The bread was made from sourdough starter crystals that were sent to me from Celia in Australia. It’s great!
      The strata is coming. Hold on! 🙂

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  13. This looks so delicious! I love plum jam but have not made any yet. We even have a plum tree, but the stubborn thing has never given us any fruit. Maybe this year I will finally break down and buy some plums to jam. I have been using a pear jam on my pork tenderloins. It never set quite right to is more of a sauce and works well with the pork.
    Congrats on all the followers. Take the time to enjoy life too, it e at the computer can get away with you if you aren’t careful. Not that I have that problem…too many noisy hungry mouths around here!

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    • Thank you for the compliments and understanding. I’ve a neighbor with a cherry tree that hasn’t borne fruit in years. I don’t get it. Obviously there’s more to fruit trees than I know. Coincidentally, I made strawberry jam for a friend’s Mother and it set a bit too much. I’ve never had that happen before. I used a candy thermometer, too, but should have stooped the boiling about 10 minutes sooner, I think. You’re right about the computer taking control. I’m setting up a schedule now and that will help me to regain control. I hope. 😉

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  14. There are so many wonderful things to do in this lifetime John, that I’m sure no-one begrudges you time spent away from the computer and from the blogging world. I love reading each and every one of your posts and that won’t change even if they appear on my screen less frequently or if time and space doesn’t allow you to reply to my comments. It’s all good! 🙂
    Such a beautiful recipe you’ve shared with us today – that tenderloin all coated in plum jam, balsamic and wine looks absolutely mouthwatering! Great photos!
    Cheers, Margot

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    • Thanks, Margot, for being so supportive and understanding. Combining jam with pork has given me some incredible meals, none of which would have been possible if a few bloggers hadn’t convince me to try my hand at canning. I never dreamt I’d be making roasts like this. Who knew? 🙂

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  15. Firstly congrats on 1100 followers. They all have excellent taste. Secondly what a wonderful combination of tastes in this recipe. I have a tenderloin or two waiting to be boned out in the freezer that will benefit from a variation of this recipe. This summer i will be looking for plums too though I fear the local stonefruit may have taken a hit from this terribly cold winter.. Love your blast from the past recipe too, the chickens are laying well despite the horrible weather, i think i may make some more pasta today! Good morning John, I think you may have got the snow that mostly missed us, so good luck, and lets hope this really IS the last one. c

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    • You’re always so kind and supportive, Celi. I don’t know what the plum situation will be but I fully intend to buy Damsons, if I can find them, and some red plums, too. Both will make great jam and, next Winter, fine pork roasts! Let’s see how Summer plays out. I can always get to the market and buy some for you, as well as any other fruit you may want, if your area doesn’t have them or you cannot get to them. Yes, I hope this was the last of the snow. Nothing would please me more than to drain the snowblower and fill the lawn mower. 🙂

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  16. Pork and plums – a perfect pair! Looks divine – I must search for these plums this summer (please, no snatching them all up here in Michigan!) and preserve a batch too. Congrats’ on your blog’s success, though it’s not a surprise based on what you offer here – delicious recipes, wonderful stories and a kindness that shines through 🙂

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    • Thank you, la Greg. This was one roast I was sorry to finish. Whether served sliced on a plat or in a sandwich, it was very flavorful. I thoroughly enjoy it cooked this way.

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  17. Thank you for that shout out and link John, I am quite flattered to be included in your beautiful blog. The pork with plums is a wonderful combo and really takes it up a notch from the standard pork with apple sauce. And I can see how it went with the Brussels sprouts the flavour must have been incredible. I really love the rich colour your beautiful sauce also beings to the plate. I’m definitely bookmarking this for mr next dinner party. We’re rather fortunate because we live in a very Eastern European neighbourhood and we have various plums available all the time, in fact I just saw some exorbitantly price plums the other day. The small summer plums would be ideal, but in a pinch some of the others would do too.
    Your strata is something I’m quite excited about; we make frittatas often but I’ve never made a strata (or maybe I have but didn’t know it) and they are always kitchen sink varieties. I look forward to your recipe and story with it (am I assuming too much? Is a Bartolini Strata story is on the horizon?)
    No worries about laying low, we’re in the same boat, well except the number of followers, congrats! What a wonderful accomplishment but not at all surprising. You are a very good story teller and following your blog takes us all right into your childhood home as if we were flies on the walls. You are also a thoughtful and generous commenter so reciprocity is not surprising either, I am proud and humbled to be in your circle and to call you a friend. Plus we all really like your cooking 😍!

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    • I’m the one that should be doing the thanking, Eva. Those Brussels sprouts were very tasty. In fact, I’ve already bought more to make it again. Funny you mention plums being available.I specifically went out Sunday, looking for plums and found none. It will be a different situation this Summer. I’m going to buy and preserve as many as I can. I want to see if other varieties will work as well as the Damsons do.
      Sorry to say, there is no Bartolini story to be told regarding the Strata, well not specifically. I do have something special planned, though.
      I never expected this blog to grow as it has, especially in the last few months. Most puzzling — and funny — is that I had a record amount of visitors in January, the one month I didn’t blog or comment anywhere. I don’t know quite what to make of that. 😀
      Perhaps the greatest benefit I’ve reaped from blogging is becoming a part of this community and meeting fine people like you and JT. I feel quite fortunate to know that you both are my friends.

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      • I am so touched John, thank you. I had a situation like your January only it was one day, with no apparent reason my hits quadrupled! I still can’t figure it out. I had one a year ago like that too…strange indeed.
        I am so pleased that your blog has taken off as it has, you deserve the recognition, it’s a wonderful repository of great recipes and heart warming stories. I can’t wait for the surprise.

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  18. We’re getting closer to canning! I know I keep threatening to do this — and it still may not happen this summer — but it’s moving up on the old “to make” list. 😉 And we’ll have to make some plum jam so we can replicate this dish! I love the combo of pork and fruit, and this looks excellent. Good stuff! BTW, I do know about how time consuming blogging can become. I recently decided to dial my posting back from twice a week to just once. This is supposed to be a hobby, not work, so I totally understand why you’re becoming a bit less active. Just don’t stop blogging! I need my weekly fix from you. 😉

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    • Thanks, John. If you preserve nothing else, can some plum jam/preserves for pork roasts.They make such a great combo. I completely agree about this being a hobby. Lately, I’m struggling to stay current — and failing badly. This change is over-due. I want blogging to remain fun and enjoyable, not a chore. Thanks for being so understanding, John. I do appreciate it,

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  19. Plum jam can be very interesting. I had it once with some local soft, breaded fried goat cheese. It perfectly complemented the savoury flavour of the cheese. I can imagine that it’s an explosion of flavour in combination with the juiciness of the pork tenderloin.

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  20. Hi John,
    This dish looks so very tasty! Pork is really at its’ best with fruity sauces, and I also love the use of the Balsamic vinegar in the sauce. I use it a lot in marinades for chicken. It adds such deep flavor and color.
    Thanks for sharing yet another great recipe.:)
    Ronit

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    • Hello, Ronit.
      Yes, pork is a versatile meat, isn’t it? I, too, love it with fruit and this jam-based sauce works very well. Like you, I;m a fan of Balsamic and use it quite frequently, too. Thank you, Ronit, for visiting and leaving such a nice compliment.

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    • Thank you, Mary Frances. I rarely entertain if the meal is going to become a part of the blog. I do not want my dinner mates to sit and wait while I fuss with a camera. The fact that I got to enjoy that entire roast is purely coincidental.
      That’s my story and I’m sticking to it! 🙂

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  21. First, congratulations on your vast number of followers – it’s for a very good reason – you’ve got a great blog! That pork with the plum sauce looks divine but I don’t think we’d have any problem finding the plum jam if you would just give us your home address. See – problem solved.
    Keep on blogging John – I love it.

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    • Thanks, Diane, for the wonderful compliments. I do appreciate them. I’m sorry to say that I’m just about out of plum jam. You see, I was having problems getting good photos, so, I just had to make the roast again … and again. May I have the same problems with more recipes. I was eating mighty good!
      Not to worry, I’m not quitting. I just need to spend less time at it, that’s all.

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  22. Oh my!!! My, my, my. Guess who fell off the veggie wagon. It was me. Mike is still rolling right along; although he couldn’t resist a good sausage pizza this weekend. 😉 This looks really good and I can’t wait to try it. Now I just need to find plum jam. I’m very much looking forward to your cherry post. Cherry season can’t be too far off, can it?! And please don’t ever apologize for any kind of absence or miss. You can only do what you can do, and it should above all be enjoyable. Goodness knows I miss my fair share of things or take weeks to respond sometimes. It’s too hard to do it all. Besides, you know regardless of how often we have time to comment, you’ll have a lifelong follower in me. 🙂 I’ll email you soon with Mr. N’s show times/dates.

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    • Thanks, Kristy, for being so kind, understanding, and supportive. I have to laugh. While writing the post, I actually did think of how you’d respond. Would it cause you to reaffirm your vegan ways, or, would it be your siren call, beckoning you to the shores of Carnivore Land. I think I know the answer. 🙂
      Yes, pls sent the show info. I cannot wait to see him on stage. What a treat!

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  23. John, I know where to come for plum jam or damson jelly now, as I’m a spectacularly lazy canner. OK let’s re phrase that, I’m the only one who eats jam, and very little at that and there’s a tendency for jams to sit in the fridge for sshhhhhh years !!!!
    What’s most important is you, you take care of yourself and the rest will follow. Like others I totally understand the demands of blogging and as you say it needs to be fun! Hope you have a super day, Claire x

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    • Thanks, Claire, for your understanding. You know, you can freeze jam and it will last for ages. I’ve probably a half dozen jars in my freezer right now.Jam is so much easier to make if you freeze it rather than can it. 🙂

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  24. This looks really good; I’ll try to forget about it while we eat tonight’s sallmon loaf.

    John, not only are you a great storyteller, you’re also a considerate responder to your commenters, a careful reader, and a friendly commenter on others’ blogs. Thanks for ‘fessing up about being the victim of your own success. Tonight, a hundred people around the world will go to bed relieved to know that they hadn’t offended you or gotten stale.

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    • Thank you for being so kind. I really should have cut back some time ago but the past few months saw the number of this blog’s visitors jump 30%! I was so not prepared for that. I’m starting a schedule and it seems to be working so far. Fingers crossed for the future. 🙂

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  25. Oh my gosh, I’m so excited to see your pork loin with the plum sauce here at last, John! Thank you so much for the shout-out, too, so kind of you. 🙂 The flavors you chose to go with this sound amazing together…the riesling, some ginger, the balsamic to cut the sweet and the rosemary for the herb factor. I’m gonna have to try this one, even though I haven’t made jam in a couple of years and never plum jam. Maybe this is the year…I might even be able to get damsons since I don’t live in Chicago! 😉 And I can’t wait for your strata. Strata and bread puddings are my faves. Have a great rest of the week and weekend!

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    • Thank you so much, Betsy. It did take me some time but the roast was worth the wait. I’m definitely going to try this roast with other plums. I don’t think it will matter too much, so long as I make the jam and limit the sugar content.
      I do love this Strata. Best of all, it’s so convenient and versatile. Spice it up or tone it down, it will still be tasty. And if you’re expecting a crowd for brunch, assemble this the night before and you’ll serve a great meal without spending that morning in the kitchen. It works for me!

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      • That last bit is my favorite thing about strata and bread puddings…making them the night before. Not only convenient but allows the bread to soak up the custard more. I love making them for Christmas breakfast especially.

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  26. John, I would love to try this recipe soon! And thanks for the plum jam recipe. If our plum tree produces fruit this year (I kinda went overboard with the pruning shears), this will be my first attempt at plum jam.

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    • Thanks, Arlene. I hope your tree “comes through” for you this season. Plum jam is easy to prepare and remember you do not have to can it. You can put it in jars, let it cool, and then freeze it, where it will last for a year or more. Jam making is so much easier if you don’t have to process it.

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  27. Excellent! There were some beautiful old plumb trees in a street near me, with large amounts of fruit each year, but in their infinite wisdom the council cut them down and replaced them with twigs 😦

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    • Thanks, MD. i would have a fit if they cut down a fruit tree in front of my property. As it is, they’ve tagged the tree in front of my house and I’ve no idea what that means. I do not want it removed but forget to call the city. Thanks for jogging my memory, 🙂

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  28. This looks delicious, John. White meat and a fruity topping is always a winner. The plums and wine must add a very deep flavor complex. Your side dishes are two of my favorite things… especially the rosemary potatoes. Brussels sprouts I love roasted, sautéed and even in salads (shaved). Your posts always make me *SO* very hungry… this blog is deliciously evil. 😉 hehe. Have a great week! – Shanna

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    • Thank you so much, Shanna. “ChgoJohn, Evil Blogger.” Hmmm kinda has a nice ring, don’t you think? 🙂 I am such a fan of rosemary and I use it all of the time. I love the aroma of it being cooked. It fills the kitchen so nicely. I’ve yet to try sprouts shredded in a salad, though. It’s only a matter of time because I love them. too. Hope you and your family are having a great week, too.

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  29. This is over the top delicious looking ….and on my bucket list ! Everything here is fabuloso!
    I totally understand about needing to limit your daily blogging time. I’m trying to pull back a bit, and it is not easy!

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    • Thanks, Angeline for the compliment and support. I had hoped that taking off the month of January would give me a fresh start. It didn’t and I’ve been far behind ever since. I have to change the way I do things or the fun will be sucked out of this and that’s the last thing I want to happen.

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  30. Lovely recipe, John, which I’ll certainly try . . . I can easily get both the plums and the jam here! Writers ahead of me methinks have already put down most of what I have to say re you ‘being sensible’ about your blogging. It is meant to be a fun interest bringing so many of us together in the same place: putting out a blog such as yours takes enough time and is for our pleasure after all – making it ‘work’ with which you can hardly keep up is not fair on you or any other bloggers who have caught the interest of the blogosphere. I don’t have my own blog but with fulltime work, study, a large enough garden and many local interests with lots of regrets I too am being sensible and visiting friends when I can . . . .just keep on posting these wonderful blogs!!

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    • Thanks, Eha, for always being so supportive. I know how busy you are and am surprised to see you around WordPress as much as I do. When I do, though, it’s always a pleasure. There;s so much work to do outdoors here and I’m going to have to make time for it — once the snow melts. Gosh I hope this last storm was the last storm. I think we’ve had enough for this season. I hope you do try this roast and plum sauce and enjoy it as much as I do. It really is a great way to serve pork. 🙂

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  31. Perfectly understandable, so there’s no need to reply to this comment. I just want to let you know that I appreciate the wonderful recipes and stories. And a co-worker tried your quail recipe (referred by me, of course) and said that it was to die for. I’ll be getting more quails! 🙂

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    • Thank you so much and thanks for coming back to tell me of your co-worker’s experience with the quail recipe. Zia loves to hear when others try and enjoy our recipes. This will make her day. 🙂

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  32. Plums and pork go together so well. This is a wonderful looking meal. Plums are so plentiful in Sydney right now and I have many jars waiting to be filled. I should stop procrastinating and make some jam before the season is over. Congrats on how well your blog is going and how quickly it has grown. I’m not surprised you have such a following.

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    • Thanks, Charlie for the compliments and support. Yes, fill those jars with plum jam while you can. I’ve got a Mom’s recipe for crostata that relies on jam. That one is still in the works but it is coming. Yes, the blog has really grown in the last few months, catching me completely by surprise. These next 2 months will be very busy for me and I just won’t have time to be at my Mac for hours a day. I’m lucky. Everyone, like yourself, has been understanding and supportive. And I’m so grateful to you and everyone else/

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  33. This is a beautiful pork roast, John. I am not all that confident with roasts, so I find your recipes really helpful. I have never done a pork roast on the stove top, and I think it would keep the meat moist and be a little easier to monitor. And the plums really delight me. I almost signed up the other day for a class on canning and preserving. I couldn’t make the particular dates align with my schedule, but I’m getting more and more eager to expand my abilities in this area, too. We have so many wonderful fruits and vegetables available year round, but once again–confidence lagging. I’m a “take a class” person! John, I have almost half the number of followers and regular readers…and I can’t keep up! I get it! There is life to live, too…although I’m pretty addicted to this blogging schedule, whether it’s a smart move or not! LOL! Be well in these last days of winter! I saw the comment about your snow this week. Good grief!

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    • Hey, Debra! One good thing about making jam, is that it needn’t be boiled in jars to be preserved. Once the jam is the right temperature and consistency, you can put it into sterile jars, seal the lids, and once cooled, stick them into the freezer. They’ll keep in there at least a year. I’m sure you can do this and it would be a shame to not do it, given the availability of produce in your area. 🙂
      Thanks for being understanding and supportive. I’m starting a schedule for blogging and I hope it works. We’ll see soon enough. 🙂

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  34. Hi John, I LOVE the idea of the plum preserves with the pork roast. I have used apricot before but plum sounds divine. What a perfect pairing. I know what you mean by not having enough time to comment. I just can’t keep up. I am blessed with the many commentors and followers, but life in the here and now tends to take precedence as well it should. So please know that I completely understand if you are a bit scarce on my blog. I do love your comments though, so when you show up, I’ll always be happy to see you there. 🙂

    P.S. How’s your pup? Haven’t heard about him lately. Everything ok? Miss his adorable mug. I even have him pinned on my doggie board. I am a crazy, crazy dog lover and Max is totally loveable.

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    • Thank you so much, Geni. Everyone has been so kind and supportive. It really does mean a lot. Well, if you’ve used apricots with pork, you’ve got a good idea of how well fruit, in this case plums, will work. I thought the fig preserves I used was a good dish/ This one was so much better. I hope you do give it a try sometime.
      Max is fine. We just celebrated his 6th birthday. He is finally starting to slow down a bit — I saw that as he’s snoring behind me. We’re both looking forward to some warmer weather so that we can start taing our walks again. It’s been so icy that I have a rough time walking. Where there’s no ice, someone has salted the walk and he can’t walk on it. We’re quite the pair, aren’t we? Celi sent me some crampon-like attachments for my shoes and they’ve been a big help. Still, another 10˚ would be a big help and we’ll be out walking the neighborhood once again. 🙂

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  35. A pork tenderloin never dressed more beautifully. The sides are perfect choices. Can’t wait to have a dinner party and serve this dish to my friends. WELL DONE! In my keep folder.

    BE ENCOURAGED! BE BLESSED!

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  36. yum, all! I always enjoy your take on cooking and baking. You put stuff out here that inspires, but is also close enough to home that I’d attempt it myself 🙂

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    • Thank you, Liz. I’m just a home cook and that’s all I’ll ever be. Although there are exceptions, I try to stay away from overly complex recipes. Those like today’s pork recipe are really easy to do and the payoff is a great dinner. Do give it a try. I doubt you’ll be disappointed. 🙂

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  37. Hi John, I love this post …. the reason being I love making preserves, I love making them more than I like to eat them on toast so I am always on the lookout for ways to use the multitude of jars I have in my cupboard – I am thinking my melon, ginger and lemon jam might go well with pork mmm …..I think I am going to try it. BTW I recently came across Sallie’s Greatest produce (http://salliesgreatest.com/), Sallie is from South Carolina. She makes jams using fruit and herbs. You may want to look to see what combinations she uses. A lot of her jams go well with meat or cheese, I have a jar of the fig, sweet onion and rosemary jam.
    I total understand the need to limit your time on the computer. We all need a balanced life…

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    • Thanks, Glenda. Between our mutual love of roses AND love for making jam BUT not eating it, we may be long lost relatives. 🙂 I, too, use jams with other roasts and sauces. Why not? Sure beats another piece of toast. I bookmarked that website. I bet i can get a bunch of ideas for making jam this Summer and roasts next Winter. Perfect! Thank you, too, for being understanding of my current dilemma.

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  38. Over 1100 followers? Nice going! (Although I must say I am not at all surprised.) Blogging is fun and you meet many interesting people, but life must be lived too.

    Now this sauce looks scrumptious. My mother used to make plum jam when we were little but, as she constantly reminded us, it was only for Toast. I’m going to tell her about this. I think it will blow her mind – but in a good way.

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    • Thanks, Ruth, for being so supportive. The biggest surprise about my blog’s growth is that the number of subscribers has grown by 30% since December — and I was away for all of January. In fact, January scored the most hits in the 3 years that I’ve been at this. I really don’t now what to make of that. 🙂
      I bet your Mother would love this roast. My Mom loved jams, too, and she would have really liked this. Zia is much the same and I cannot wait to make it for her. I just have to ration my plum jam. It goes fast when you roasting pork roasts. 🙂

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  39. I remember that Damson Jam and Betsy’s comments, guess I’ve been around here a while, eh:) I think that’s been the absolutely second best thing about blogging, being encouraged to step out of our comfort zone and try recipes that we’d never done before.. like canning. I find you blog and others always so inspiring, it’s just finding enough time to try them all! I love plums.. love pork, so I’ve got to try this. Plums won’t be ripe here for some time, so later on I’ll have to make the jam to have on hand for the winter like you did. The first best thing about blogging are the bloggers we meet!! So glad to be here all this time in the Bartolini Kitchens:D I think it’s important to limit blogging time.. we’ve got to get out there and live our lives so we have stuff to blog about, right?

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    • You sure did make a lot of good points, Barb. Blogging has certainly encouraged me to step outside my comfort zone. I’ve a much more “cosmopolitan” cuisine that I once did. I’m gaming my own harissa and just 3 years ago I didn’t know what it was. I’ve always had an adventurous palate but now I’m more adventurous in the kitchen — well, except for baking. Some things will never change. 🙂 And I certainly agree that blogging has brought so many truly caring, talented, and wonderful people into my life — and you are certainly one of those people. I feel so lucky to have gotten to know you.

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  40. I’m familiar with the combination of meat and plums. It is great and your dish looks fantastic, John!
    As to blogging, I try to limit my blogging time to 1 hour a day. Plus, I find some people more inspirational and talented than others so I make sure not to miss any of their posts. 🙂

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    • Thanks, Francesca. Pork and plums do go vrry well together. This roast was delicious. I, too, am going to start a schedule and only spend one or two hours a day blogging. I’ll be much happier and so will all who come to my blog.

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  41. Hi John, as you know I’m not a pork eater but I am a jam maker and eater! Besides, you can use jams and jellies with chicken and turkey too so it all good.
    I remember your damson jam post…and you know what? I still have my frozen plums in the freezer! I never did make anything with them***sigh***.
    I do love your fingerlings with the cheese….yummy!

    take care, John.
    and you know, you don’t have to visit me every week, esp if you’re overwhelmed 🙂

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  42. Fruit-based glazes and sauces are such perfect companions for a pork roast or loin — I bet this would taste good with a Cornish game hen? I have not had the time for blog-related activities as much, either — good to have diverse interests, both in and out of the blogosphere! Look forward to hearing from you however frequent or infrequent that may be.

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  43. Oh john, this looks so good.Blogging can be a real time consumer. Totally understand as long as I can still get your awesome recipes! And stories. You have such heart and I love it! I do love pork tenderloin and can’t wait to give this a go!

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  44. Plum and pork – brilliant! A fantastic combination that I will be sure to try sometime. Thanks for the inspiration!

    As far as your presence in the blogosphere, I certainly understand that you can’t spend all your time doing this. I’ve always appreciated the thoughtful comments you’ve left and your attention to detail in them, and also marvelled at how you could do all this. I’ve been challenged to keep up with my blog reading and commenting as well. There is so much more that goes into blogging that I was originally aware of — all the social media alone takes a great amount of time. And life, of course, continues to divert our attention to other challenges and opportunities. I think it’s wise that we focus first on our content and then fit the rest in as best we can.

    It’ll just be even more of a treat when I hear from you!

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  45. Wow – what a crowd of followers you have! Can udnerstand why though John. Of course you can’t keep up with so many others and respond to all comments…it becomes a full time job 😉 We’re back in the land of pork now and Big Man is looking forward to lots of pork dshes. I love the way sweet and salty go so well together and this looks like a wonderful dish. My plum jam is made from plums from our tree but they are golden…could be interesting. Otherwise I’m also thinking about how well chinese plum sauce and pork go well together….you’ve got me thinking about food again! Take care….

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  46. You know me, wild about pork in pretty nearly all of its delectable forms. It is *such* a great friend with fruits of all sorts, but somehow I think it’s particularly friendly with the ‘dark-flavored’ (more intense is a better way to say it, perhaps) fruits, and plums are, in Mary Poppins fashion, Practically Perfect in Every Way for this pairing. Beautiful post!!!

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  47. Pingback: See … people do read blogs | Passion Fruit Garden

  48. John, I’ve always thought that you are one of the most generous and conscientious bloggers around. You not only respond thoroughly to comments but you’re also so wonderfully encouraging and kind when visiting other blogs. There’s absolutely no need to explain about taking time away from blogging or not answering comments… as other commenters have acknowledged, blogging can very easily consume your life if you don’t set limits! Though in saying that, I experience the same dilemma when stepping back from my own blogging commitments. It’s a struggle to draw the line, as I know that people are genuine in their enthusiasm and I want to interact, but in reality? To answer everything means that you have no time to do anything else. That’s not such a good thing. Anyway, back to this wonderful post. I love the look of that plum sauce! Yum! The tenderloin is so perfectly cooked… I am practically drooling right now. Thanks for continuing to put the work in so that we can have the wonderful benefit of reading your family and personal recipes. I’ve learned a lot from reading your posts. I know many others have too 🙂

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