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sweet firm red red wine star anise cinnamon stick sugar low-salt thyme shallot pork olive oil thyme garlic fresh chives
Viewed: 24 - Published at: 8 years agoIngredients
- 6 sweet firm red or black plums (such as Burgundies, Satsumas, or El Dorados; about 2 pounds), quartered, pitted
- 2 cups Pinot Gris or Viognier
- 1 cup dry red wine
- 2 whole star anise*
- cinnamon stick
- 1/4 cup plus 1 1/4 teaspoons sugar, divided
- 2 cups low-salt chicken broth
- 5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided
- 2 tablespoons chopped shallot
- 2 1 1/4-pound pork tenderloins
- 3 tablespoons olive oil, divided
- 2 teaspoons chopped fresh thyme
- 2 garlic cloves, minced
- Chopped fresh chives
Method
- Combine first 5 ingredients and 1/4 cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves.
- Reduce heat; simmer until plums are tender, about 20 minutes.
- Transfer plums to platter.
- Strain wine mixture.
- Return strained liquid to same saucepan.
- Add broth, thyme sprigs, and shallot.
- Boil until mixture is reduced to 1 cup, about 25 minutes.
- Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme.
- Season with salt and pepper.
- DO AHEAD:Can be made 1 day ahead.
- Cover plums and sauce separately; chill.
- Bring plums to room temperature; rewarm sauce over medium heat.
- Preheat oven to 400F.
- Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper.
- Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat.
- Add pork and cook until brown on all sides, turning often, about 5 minutes.
- Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes.
- Remove skillet from oven and let pork stand 10 minutes.
- Cut pork crosswise into 1/2-inch-thick slices.
- Serve with poached plums and sauce.
- Sprinkle with chopped chives.
- *Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
