Peppered Pork Tenderloin with Blue Cheese Plums

By VegasBartender

Grill the plums for intense flavor.

Victoria Abbott Riccardi, Cooking Light

JULY 2008

Ingredients

• 2 tablespoons chopped fresh rosemary
• 2 teaspoons fennel seeds
• 2 teaspoons coriander seeds
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 (1-pound) pork tenderloins, trimmed
• 2 1/2 teaspoons olive oil, divided
• Cooking spray
• 8 plums, halved and pitted
• 3/4 cup (3 ounces) crumbled blue cheese
• Rosemary sprigs (optional)

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Place first 3 ingredients in a spice or coffee grinder; process until finely ground. Combine spice mixture with salt and pepper in a small bowl. Rub pork with 1 teaspoon oil. Sprinkle spice mixture evenly over pork; wrap with plastic wrap. Refrigerate 2 hours.

2. Prepare grill.

3. Place pork on a grill rack coated with cooking spray; grill 16 minutes or until a thermometer inserted in the thickest portion registers 155°, turning once. Let stand 10 minutes; slice pork crosswise into 1/4-inch-thick slices.

4. Place plum halves in a shallow dish. Drizzle with remaining 1 1/2 teaspoons oil; toss gently to coat. Place plums cut sides down on a grill rack coated with cooking spray. Grill 3 minutes or until golden. Serve with cheese and pork. Garnish with rosemary sprigs, if desired.