Pork tenderloin with herb crust and sticky roasted plums!


I love pork: bacon, ribs, belly, you name it! But for something a bit special and extremely succulent try out pork tenderloin.  Apple is the classic accompaniment but I thought plums could work well too! This dish is fun to cook and great eating. To help put you in the right mood listen to some legendary ska.






  • 500 – 600 gram pork tenderloin
  • Thyme
  • 2 Garlic cloves, finely chopped
  • 1 tablespoon djion mustard
  • Breadcrumbs
  • 5 or 6 ripe plums, seed removed and halved
  • Brown sugar



Turn on the oven to 180 c. Start off by trimming off any fat on the tenderloin. The fat is the stringy white stuff. Once clean, generously spread mustard all over the pork. In a long dish, mix together the breadcrumbs, thyme, chopped garlic and seasoning. Roll the pork in the mix and make sure it’s evenly coated.



Heat oil in a pan. When the oil is hot fry the pork till its golden brown. Remove, and roast in the oven for 15- 20 mins. The pork should be nice and pink in the middle so make sure you don’t over cook it! 



In the meantime fry your plums in the same pan which the meat was cooked in with some brown sugar. Fry for a few mins and then place in the oven until the pork is finished.



To make a super tasty gravy use the juices from the pan and the meat and combine with some beef stock. Leave the pork to rest for 5 mins before carving. Serve with some broccoli and creamy mash. For an extra kick I added sesame oil to the broccoli, it’s proper good!



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