Martha Stewart Sautéed Pork and Plums

Martha Stewart Sautéed Pork and Plums is a quick one pan dinner where ripe summer plums become a sweet, tangy sauce for tender pork tenderloin. Red onion, butter, and a splash of red wine vinegar tie it all together in one skillet in about 20 minutes.

Serve it over rice or creamy polenta for an easy weeknight family dinner with a green salad on the side. Pound the pork thin so it sears in under two minutes and stays juicy, since overcooking is the only real risk.

Martha Stewart Sautéed Pork and Plums

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

260

kcal

Golden-seared pork medallions tossed with soft, sweet plum wedges in a glossy, tangy vinegar sauce. Simple enough for Tuesday, good enough for company.

Ingredients

• 1 pound pork tenderloin, sliced and pounded thin
  

• Kosher salt
  

• Extra-virgin olive oil
  

• Unsalted butter
  

• 4 plums, cut into wedges
  

• 1 red onion, thinly sliced
  

• 1/4 cup red-wine vinegar
  

Directions

• Brown the pork: Season pork with salt. Brown pork in oil and butter over medium-high heat, and remove.
• Sauté the plums and onion: Sauté plums and onion over medium heat.
• Deglaze and serve: Add vinegar, and stir until bubbling. Return pork to pan, and toss.

Tools for this recipe

• Lodge 12-inch cast iron skillet, OXO Good Grips meat tenderizer, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of pork works best for sautéed pork and plums?

Pork tenderloin is the best fit because it cooks fast when sliced thin and stays juicy. Boneless pork loin chops pounded to about 1/4 inch thick also work well. Avoid shoulder or stew cuts since they need slow cooking to break down.

Can you make sautéed pork and plums ahead of time?

Slice and pound the pork up to a day ahead, then store it between sheets of plastic wrap in the fridge. Cook the full dish right before serving, because the plums lose their shape when reheated. Leftovers keep in the fridge for up to 2 days, though the plums will soften further.

What can I use instead of plums?

Nectarines and peaches work well since they soften the same way when cooked. Apricots are another option, halved or quartered depending on their size. In fall, try firm pears or even fresh figs, though figs cook faster, about 2 minutes total.

What should I serve with sautéed pork and plums?

Rice, creamy polenta, or buttery mashed potatoes all catch the pan sauce well. A simple green salad or green beans steamed for about 5 minutes rounds out the plate. For something heartier, toss buttered egg noodles on the side.

Why did my pork turn out tough?

The most common cause is slicing too thick, so the outside overcooks before the center finishes. Cut the tenderloin into 1-inch thick medallions and pound each one to roughly 1/4 inch. Cook over medium-high heat for just 1 to 2 minutes per side, and pull it while the center is still slightly pink.