Easy to make and gorgeous to look at, this mouthwatering tenderloin is perfect for an early fall dinner party. Plums are the perfect accompaniment to pork, and our Empress Plums lend a sweet-and-savory tang to the juicy meat that’s sure to be a hit. Serve with rice or new potatoes and a green vegetable. Add sliced lemon partway through cooking as an attractive garnish if you desire. Ingredients: 12 Pittman & Davis Empress Plums, pitted and sliced 1 large boneless pork loin, 4½-5 pounds 1 garlic clove, minced 2 tsp. lemon juice ¼ c. fresh thyme leaves, loosely packed 1…
empress plums
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Continue ReadingDo you have more Empress Plums on hand than you can eat fresh? Make them into plum jam! Plums are wonderful for making jam because they’re high in pectin (no need to peel the plums first!). Plus, ripe, juicy plums, picked at their peak-season freshness, make a jam so amazingly…