Skillet Pork Tenderloin with Plums

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. 

skillet pork tendrloin with plums in a skillet shot from overhead

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. 

skillet pork tendrloin with plums shot from overhead on a plate with a fork.

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. 

side shot of skillet pork tenderloin with plums

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. 

overhead shot of skillet pork tenderloin with plums

Like this skillet pork tenderloin with plums?

Try some of my other delicious pork recipes!

Skillet Pork Tenderloin with Plums

Yield: 4 servings

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. I also added in fresh pickled red onions for a pop of flavor. 

Ingredients

  • 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

Instructions

  1. Thinly slice your pork tenderloin and flatten lightly with a mallet.
  2. Season both sides of the pork tenderloin with kosher salt and black pepper.
  3. Add your olive oil to a 12-inch skillet and set over medium-high heat.
  4. When your oil is hot add your pork and cook lightly just until browned on each side. About 2 minutes per side.
  5. Remove the pork from the skillet and set onto a plate and cover with foil.
  6. If there are more than 2 teaspoons of oil leftover in the pan wipe out the extra.
  7. Add the skillet back to the heat and add the plums, thyme leaves, and rosemary.
  8. Stir to combine and let cook for about 5 minutes or just until the plums start to soften.
  9. Pour in the white wine and sautee until the plums are soft and most of the wine is cooked down.
  10. Remove the plums from the heat, add the pork back into the plums to help warm the meat.
  11. Stir in the pickled red onions and serve.
Nutrition Information:
Yield: 1 Serving Size: 4
Amount Per Serving: Calories: 733 Total Fat: 49g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 33g Cholesterol: 72mg Sodium: 637mg Carbohydrates: 43g Fiber: 6g Sugar: 31g Protein: 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.

51 Responses to “Pork Tenderloin with Blackberry Mint Sauce”

  1. #
    1
    DessertForTwo — March 27, 2015 at 7:53 am

    This is beautiful, Brandy! I’ve been eating so much pork lately, too! Tenderloins are so easy, especially with a delicious sauce like this!

  2. #
    2
    Meg @ The Housewife in Training Files — March 27, 2015 at 7:54 am

    Oh finally! More chefs cooking pork to 145! IT has taken my hubby awhile to finally not overcook our pork. Embrace the pink!

  3. #
    3
    Taylor @ Food Faith Fitness — March 27, 2015 at 8:02 am

    I SO used to over cook pork too. I am very happy to forget those sad days of my past.
    But this tenderloin? Hello perfection! I love the combo of berries and mint, but have never tried it on pork. Get in my belly! Pinned!

  4. #
    4
    Christie — March 27, 2015 at 8:08 am

    Pork was the first meat my daughter decided she liked so we always eat a lot of it. She would love this recipe too.

  5. #
    5
    Marye — March 27, 2015 at 8:21 am

    These images had me licking the screen. So pretty! I love the idea of using blackberries and mint. And pink – so much yes!

  6. #
    6
    Rachel Cooks — March 27, 2015 at 8:45 am

    This is the prettiest pork tenderloin I have ever seen. And that sauce sounds AMAZING.

  7. #
    7
    Alida — March 27, 2015 at 8:46 am

    We don’t cook nearly enough pork in our house…which is now going to change with your tasty recipe. It looks incredible, and your photos are gorgeous!

  8. #
    8
    Alyssa @ Simply Quinoa — March 27, 2015 at 9:11 am

    Simply stunning – I mean really, your photos are gorgeous! And I’m totally loving this sauce!!

  9. #
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    Brenda @ a farmgirl's dabbles — March 27, 2015 at 9:27 am

    Absolutely gorgeous. Pork tenderloins are a favorite around here. Love that blackberry mint sauce!!

  10. #
    10
    Martha @ A Family Feast — March 27, 2015 at 9:29 am

    AMEN sister! There is nothing worse than overcooked pork and I’m so glad to see you helping spread the word that it’s totally OK these days to eat pork with a little pink inside!

  11. #
    11
    Tonia — March 27, 2015 at 9:32 am

    I have not had the best luck ordering pork at restaurants but I love making it! I will have to give your recipe a try. It looks amazing!

  12. #
    12
    Sheena @ Tea and Biscuits — March 27, 2015 at 9:49 am

    I stopped eating pork a couple years ago because it was basically inedible when cooked, so much better at 145!! Your blackberry sauce looks quite delicious too, pinning this one 🙂

  13. #
    13
    Kathy @ Beyond the Chicken Coop — March 27, 2015 at 9:51 am

    We do eat a lot of pork in our house…nothing quite as beautiful as your dish though….I guess I’d better step up my game around here or I might here some protests from my family!

  14. #
    14
    Stephanie @ Back for Seconds — March 27, 2015 at 10:14 am

    LOVE the sweet fruity flavors with pork! This looks perfectly juicy and delicious!

  15. #
    15
    Deb@ Cooking on the Front Burner — March 27, 2015 at 10:18 am

    Simply amazing recipe – my mouth is watering and it is only 9 am!

  16. #
    16
    heather @french press — March 27, 2015 at 10:20 am

    hello, HUGE pork overcooker right here – my husband has been trying for years to convince me it is okay to have a pink middle, and I will admit, that dry overcooked pork is NO good. This tenderloin look just about perfect, and I love that fruity sauce

  17. #
    17
    Alice @ Hip Foodie Mom — March 27, 2015 at 10:36 am

    holy gorgeousness, Brandy!!!!

  18. #
    18
    Angie — March 27, 2015 at 10:45 am

    You make pork tenderloin look so amazing! And what a great spring recipe with blackberries and mint, yum!

  19. #
    19
    Cookin Canuck — March 27, 2015 at 11:10 am

    There’s nothing better than a perfectly cooked pork tenderloin. What a beautiful dish, Brandy!

  20. #
    20
    Heather / girlichef — March 27, 2015 at 11:18 am

    This is definitely perfectly cooked…and this sauce is blowing my mind!

  21. #
    21
    Chris @ Celebrations At Home — March 27, 2015 at 11:50 am

    We love pork tenderloin and this sounds sounds fantastic. Beautiful presentation for entertaining too.

  22. #
    22
    Ashley @ Wishes and Dishes — March 27, 2015 at 12:01 pm

    You have seriously outdone yourself this time – that sauce!!!!!

  23. #
    23
    allie @ Through Her Looking Glass — March 27, 2015 at 1:05 pm

    Oh I love this. Anything blackberry, anything mint. Beautiful dish!

  24. #
    24
    The Food Hunter — March 27, 2015 at 1:29 pm

    we always do pork on Easter. Love the sauce on this

  25. #
    25
    Catherine — March 27, 2015 at 3:01 pm

    Dear Brandy, what a stunning dish. This is a show stopper! I can only imagine how magnificent it is. xo, Catherine

  26. #
    26
    Krista @ Joyful Healthy Eats — March 27, 2015 at 3:10 pm

    This is absolutely beautiful Brandy! And I could bathe in that sauce! I’m not a pork girl but I will definitely be making these soon!

  27. #
    27
    Alison — March 27, 2015 at 3:33 pm

    I was *just* thinking about doing a pork tenderloin with a blackberry sauce because both are on sale at the grocery store. I wasn’t sure how the combo would come together, but this looks amazing. Thanks for the recipe!

    One question: can the port wine be subbed with something else or omitted? We don’t drink port. I do have plenty of red wine though…

    • nutmegnanny replied: — March 27th, 2015 @ 4:04 pm

      Hi Alison! I think a deep red wine would work perfectly! However, I use a really cheap port wine that cost me maybe $8 so it’s worth looking into too 🙂

  28. #
    28
    Patricia @ Grab a Plate — March 27, 2015 at 9:39 pm

    Love everything about your post! The recipe is beautiful — blackberry sauce? Yeahhh! Love the giveaway and LOVE the food bank donation!

  29. #
    29
    Kristen — March 27, 2015 at 9:59 pm

    Holy gorgeousness, girl! This is the pork loin recipe to end all pork loin recipes. Blown away!

  30. #
    30
    Liz @ Floating Kitchen — March 28, 2015 at 8:54 am

    Pork tenderloin is seriously my FAV! And yes, I too used to overcook the crap out of it. But not anymore and it’s so.darn.good. Love this sauce!

  31. #
    31
    Dorothy at Shockingly Delicious — March 28, 2015 at 10:22 am

    I would be SUPER happy to see that on my Easter table!

  32. #
    32
    cristina — March 28, 2015 at 11:17 am

    Wow..that’s the most beautiful pork tenderloin I’ve ever seen plated! Luv the blackberry mint sauce combination w/the pork! 🙂

  33. #
    33
    Peabody (Culinary Concoctions by Peabody) — March 28, 2015 at 12:33 pm

    I really love the photos on this one.

  34. #
    34
    Samantha — March 28, 2015 at 3:21 pm

    Dude. These photos are beautiful. That sauce is a gorgeous purple hue. I love the way it looks and want to dive face first into it.

    PS. Did you make that background? What is it? Will you make me one… 🙂 Hahaha.

  35. #
    35
    Erin @ Texanerin Baking — March 28, 2015 at 4:17 pm

    Whoa. This is like pork for nobility or something. I feel fancy even being in this post! If I ever find blackberries on sale, I’m so making this.

  36. #
    36
    Kari — March 28, 2015 at 6:34 pm

    That blackberry mint sauce looks incredible! I’d put it on everything!
    Kari
    http://www.sweetteasweetie.com

  37. #
    37
    Nancy P.@thebittersideofsweet — March 28, 2015 at 10:05 pm

    I will not lie I was one of those who used to cook pork till it was dry and tough to cut. Now I know better! This is defiantly a good alternative meal for Easter!

  38. #
    38
    Rose | The Clean Dish — March 28, 2015 at 10:56 pm

    I’m so not a pork eater but your delicious looking dish makes my mouth water!! I know my hubs would love this recipe so I’m forwarding to him 😉 The blackberry sauce, however, is right down my alley! LOVE!

  39. #
    39
    Kristen — March 29, 2015 at 4:14 am

    Live this recipe! Sauce sounds divine.

  40. #
    40
    Lana | Never Enough Thyme — March 29, 2015 at 7:49 pm

    That sauce! How delicious! I always have trouble with lean pork. It goes from perfect to overcooked in a flash, but I’ve always found that an outstanding sauce goes a long way toward redemption if that happens. Really lovely recipe.

  41. #
    41
    Megan {Country Cleaver} — March 29, 2015 at 8:39 pm

    I think just jaw just dropped here. Holy moly!!

  42. #
    42
    Cathy@LemonTreeDwelling — March 30, 2015 at 12:03 am

    This looks absolutely delicious and SO pretty! What a great recipe!

  43. #
    43
    Sarah Walker Caron (Sarah's Cucina Bella) — March 30, 2015 at 6:33 am

    I remember the first time I found out that pork only had to be cooked to 145 degrees — I ended up falling down the rabbit hole of research because it was so foreign a concept, and shocking to me that the 160 degrees I’d been taught was wrong. But you are so right, cooked right pork is magnificent.

  44. #
    44
    Angie | Big Bear's Wife — March 30, 2015 at 3:31 pm

    I use to always over cook my pork! isn’t that just the worst?! But oh my how beautiful this pork tenderloin looks, oh and that Blackberry Mint Sauce is just beautiful!!!

  45. #
    45
    Deanna — March 30, 2015 at 6:45 pm

    I would LOVE to try this, but my boyfriend doesn’t eat pork. What other meat would you suggest trying with the blackberry mint sauce?

    • nutmegnanny replied: — March 31st, 2015 @ 4:52 pm

      Hi Deanna! I think this sauce would work well on chicken too 🙂

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