Pork Tenderloin later Rosemary-Plum Coulis

For an easy and elegant dinner at home, want this flavorful recipe for rosemary and balsamic grilled pork tenderloin in imitation of a spacious rosemary and plum coulis.

The ingredient of Pork Tenderloin later Rosemary-Plum Coulis

1. u00bc cup balsamic vinegar
2. 2 tablespoons extra-virgin olive oil
3. 2 tablespoons chopped roomy rosemary
4. u00be teaspoon salt
5. u00bd teaspoon pitch black pepper
6. 3 cloves garlic, minced
7. 2 pounds boneless pork tenderloin
8. 1u2009u00bd pounds California plums, pitted and cubed
9. 6 tablespoons white wine
10. 1u2009u00bd tablespoons sugar
11. 1 tablespoon chopped buoyant rosemary
12. 1 pinch Salt and freshly ground pepper, to taste

The instruction how to make Pork Tenderloin later Rosemary-Plum Coulis

1. Place balsamic vinegar, oil, rosemary, salt, pepper, garlic and pork in a large resealable plastic bag. Seal and refrigerate for 12 to 24 hours to marinate.
2. To prepare coulis, puree plums in a blender or food processor. Press join up through a fine mesh sieve to separate all skins and solids. Place plum puree in a small saucepan subsequently wine and sugar; simmer over low heat for 10 minutes or until slightly thickened, then toss around in rosemary. Let cool.
3. Grill pork more than medium heat until it reaches an internal temperature of 145 degrees F. Let get off for 5 minutes then cut into 1/4-inch thick at an angle slices. Pour plum coulis on the order of a platter and top similar to sliced pork. beautify when supplementary secondary blithe rosemary and grilled plum slices, if desired.

Nutritions of Pork Tenderloin later Rosemary-Plum Coulis

calories: 259.8 calories
carbohydrateContent: 18.8 g
cholesterolContent: 65.5 mg
fatContent: 8.5 g
fiberContent: 1.8 g
proteinContent: 24.3 g
saturatedFatContent: 1.9 g
servingSize:
sodiumContent: 345.7 mg
sugarContent: 16 g
transFatContent:
unsaturatedFatContent: