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Pork Tenderloin with Plums

1 one-lb pork tenderloin (give or take)
¾ tsp. salt
¼ tsp coarsely ground black pepper    
1Tbsp brown sugar
2 cloves garlic                    
1 – 2 Bay leaves
5 – 10 pitted plums                
2 – 3 potatoes, peeled & cut into small pieces
1 – 2 sweet potatoes, peeled & cut into small pieces    
4 Tbsp. olive oil
1 c water                    
2 apples, peeled, cut & pitted (skins optional)
1 handful of pine nuts**

Crock Pot:

Combine all ingredients in pot and cook on low for 8 hours. Suggested layer order is olive oil, pork, salt, pepper, brown sugar, garlic, potatoes, bay leaves, apples, sweet potatoes, plums, then add in the water. The pine nuts can go in anywhere really. They’re mostly for texture. Make sure there is enough water to cover the potatoes.
Combine all ingredients in large pan. Add enough water to cover potatoes. Cover with aluminum foil or lid. Cook for 1 ½  – 2 hours or until meat looks tender & veggies are cooked through.

The recipe suggests sprinkling feta cheese over top when serving, but we usually don’t and it still tastes great. Stuffing or spätzle make great side dishes with it. I also like having carrots with it, which you can either add in to the dish with it or cook separately. Biscuits are also a fantastic side for this.  We had it with a  Spätlese,  if you’re a fan of white wine.



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