Pork Tenderloins with Salty Caramel Stone Fruit

Pork Tenderloins with Salty Caramel Stone Fruit

Fast and fancy, this sultry, satiny smooth pan sauce swaggers a quick sauté of juicy plums stirred with a spoonful of sweet-salty caramel sauce and a luscious crème fraîche finish. Pork pairs pleasingly with scores of fruits so, fear not when the cherries, apricots, plums, nectarines, peaches, and pluots disappear. Apples, pears, and tropical fruit like mango and pineapple are just as amazing with this recipe. Pairing it with The Cleaver balances the opulent richness of this dish packed with porky goodness.

  • Begin by marinating the tenderloin. Season the pork generously with the Spicy Brown Sugar + Smoked Sea Salt Rubdown. If cooking right away, rest at room temperature on a covered plate for 30 minutes, while preheating your grill. If marinating longer, place in a large plastic zippered bag and refrigerate until ready to use. Remove from refrigerator 30 minutes before grilling.
    Preheat grill to medium high. Oil the grill grate. Place pork on the grill. Cook pork for 7-8 minutes. Turn and cook 7-8 minutes more. Insert a thermometer. When it reads 140ºF, remove from grill. Let rest on a clean plate, reserving the juices. Cover in foil to retain heat. Rest for 8-10 minutes, while you prepare the sauce.

  • Salty Caramel Stone Fruit Sauce Directions
    Heat a large sauté pan on high heat. Add the butter. Once melted, add 1¾ cups of the diced fruit. Sauté for 2-3 minutes, shaking the pan. Add the wine. Swirl in the caramel sauce with a spoon. Add the stock and reserved juices from the grilled pork. Reduce on high heat, swirling the pan to avoid scorching. Cook until the sauce is thickened like a compote, about 2-3 minutes. Remove from heat. Stir in the crème fraîche. Season to taste with salt and pepper.

  • Serving

    Slice the pork and plate. Spoon the sauce over the sliced pork. Garnish with reserved diced fruit.