This super simple skillet pork tenderloin with plums is a great addition to your weeknight dinner routine. It’s just thinly sliced pork tenderloin cooked with white wine sauteed plums and seasoned with fresh thyme. To finish it off fresh pickled red onions are added for a pop of tangy flavor.
This post is sponsored by Iowa Pork. All opinions and thoughts are 100% my own.
Oh man, if there is a protein at home I LOVE to cook its pork. Especially if it’s pork tenderloin. It cooks up so quickly and can be transformed into just about anything.
Want to keep it simple and just make pork tenderloin with blackberry mint sauce or maybe pork tenderloin with pineapple salsa? Both dishes are easy and delicious BUT what if you’re looking to not turn on that oven and just keep it all in one skillet.
Well, I have you rescued. Welcome to your new favorite way to eat pork – skillet pork tenderloin with plums. I also added in some quick and easy pickled red onions because that burst of vinegar and freshness really pulls together this fruit-forward dish.
Tips on cooking pork tenderloin
If you’re new to the work of cooking pork don’t worry. For so many years I was guilty of having no clue about different cuts of pork or even the correct temperature to cook pork.
I don’t mean to sound like a poser but I was 100% guilty of serving overcooked grey sad-looking pork. Although, when I was a child people told you that is how pork had to be cooked or you would get sick.
Thank goodness we are no longer believing those severe overcooking rules and humans can finally eat pork the way it was intended – not overcooked, not grey and still just a little pink inside. The new rule is to cook a whole pork tenderloin until it’s 140 degrees and let rest until it reaches 145 degrees.
Even though you’re not cooking this pork tenderloin is that exact same way it’s important that you know just in case you decide you want to roast the whole tenderloin and serve it with the plums on the side.
Why corn fed pork?
Back in the fall, I went on a quick trip to Iowa with my friends at Iowa corn. Not only did I learn all things corn but I learned about all the things that eat corn. That includes not just beef but pork.
I know corn fed vs. pasture-raised is a HUGE debate but lets save that debate for another day. I’m on team do what you want but that also means I’ll do what I want. And that means eating traditionally raised pork. It’s delicious, full of healthy fats and traditional farming is working on helping to make sure all of the world can be fed.
And, since pigs are never given growth hormones that means pork is naturally raised to be lean and delicious.
Why pork with plums?
Well, simply put the combination is crazy delicious.
It’s a little bit different than the traditional combination of pork and apples and plums can easily be found year-round at most grocery stores. Plus, plums are such a fun pop of tarty sweetness.
Like this skillet pork tenderloin with plums?
Try some of my other delicious pork recipes!
- Instant Pot Pork Chili Verde
- Roast Pork Loin with Dried Fruit Compote
- Pressure Cooker Cranberry Sauce Pulled Pork
- Ground Pork Tacos with Pineapple Salsa
- Ground Pork Chinese Chili
- 1 (3 pound) pork tenderloin
- Kosher salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 4 red plums, cut in half and sliced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon minced fresh rosemary
- 1/4 cup dry white wine
- 1/3 cup pickled red onion
- Thinly slice your pork tenderloin and flatten lightly with a mallet.
- Season both sides of the pork tenderloin with kosher salt and black pepper.
- Add your olive oil to a 12-inch skillet and set over medium-high heat.
- When your oil is hot add your pork and cook lightly just until browned on each side. About 2 minutes per side.
- Remove the pork from the skillet and set onto a plate and cover with foil.
- If there are more than 2 teaspoons of oil leftover in the pan wipe out the extra.
- Add the skillet back to the heat and add the plums, thyme leaves, and rosemary.
- Stir to combine and let cook for about 5 minutes or just until the plums start to soften.
- Pour in the white wine and sautee until the plums are soft and most of the wine is cooked down.
- Remove the plums from the heat, add the pork back into the plums to help warm the meat.
- Stir in the pickled red onions and serve.
Nutrition Information:Yield: 1 Serving Size: 4
Amount Per Serving: Calories: 733Total Fat: 49gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 72mgSodium: 637mgCarbohydrates: 43gFiber: 6gSugar: 31gProtein: 24g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.