Long-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 with Plum Sauce
- 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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- Heat butter and olive oil in a large frying pan, with cover, over med-high heat.
- 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.
- Use the white wine to deglaze the pan.
- Reduce the heat to medium before adding the ginger, balsamic vinegar, and plum jam, stirring until the jam melts and all are well-combined.
- Add the rosemary and return the tenderloin to the pan. Use a spoon to coat the pork with the plum sauce. Cover the pan.
- 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).)
- Remove the rosemary sprigs and reserve the sauce. (See Notes.)
- Slice the roast and serve with the reserved plum sauce.
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This tenderloin is really so quick and easy to prepare that I didn’t want to spend time with complicated side dishes.
- 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:
- Pre-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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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 …
Hard 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 …
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