Busy schedules leaving little time to fix dinner? For a quick weeknight meal, serve up "Plum Pepper Pork." This simple dish adds the sweet taste of plums to juicy pork tenderloin for an irresistible flavor the entire family will love.

Yields: 4 servings

• 2 whole pork tenderloins, about 12 ounces each
• Salt and freshly ground black pepper, to taste
• 1 tablespoon extra virgin olive oil
• 1/3 cup chopped shallot or red onion
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 2 cups chopped ripe purple plums or pluots
• 2 tablespoons packed dark brown sugar
• 1 cup pinot noir or other dry red wine*
• 2 tablespoons unsalted butter

1. Preheat oven to 425°F. Heat a large saute pan over medium-high heat. Season pork with salt and pepper to taste. Add olive oil to pan. Saute pork in oil until browned all over, about 2 minutes on each side.

2. Transfer pork to an ovenproof dish and roast in oven for 12 to 13 minutes, until meat thermometer inserted into the thickest part of the tenderloin reads 150°F.

3. Meanwhile, return saute pan to stovetop over medium heat and add shallot, salt and cracked black pepper. Saute until golden brown, about 2 to 3 minutes.

4. Add plums and saute until they start to soften and brown. Add brown sugar and cook for 1 to 2 minutes, stirring constantly, until sugar is melted and bubbling.

5. Add wine, scraping the bottom of the pan to loosen all the browned bits. Continue cooking, for about 12 minutes, stirring frequently, until liquid is reduced by half and mixture becomes a chunky sauce. Stir in butter and remove from heat.

6. Remove roasted pork from oven and transfer to a cutting board. Allow to rest for 5 minutes under a foil tent until a final internal temperature of 160°F is reached.

7. Cut pork into 1/2-inch-thick diagonal slices and arrange on serving plates. Add any remaining pork juices to the sauce.

8. Spoon sauce over the pork and serve immediately. Save remaining pork and 1/4 cup leftover sauce for Curried Pork and Apple Salad recipe.

* If you prefer, substitute 1 cup chicken broth in place of the red wine. After reducing, finish the sauce by adding the juice of 1/2 lemon before stirring in the butter.

Side Dish
What do you do with the leftovers? Make this tasty side dish!
Curried Pork and Apple Salad
Source: Mary Sue Milliken and Susan Feniger