Roast Pork Tenderloin with Thyme-Scented Plums

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 2 teaspoons thyme sprigs fresh chopped
• 1  garlic clove minced
• 2 tablespoons honey 
• 0.8 teaspoon kosher salt divided
• 2.5 tablespoons olive oil divided
• 1 pound plums pitted ripe quartered ( 6)
• 1 pound pork tenderloin 

Equipment

• frying pan
• oven
• kitchen thermometer
• broiler

Directions

1. Preheat oven to 50
2. Heat a large ovenproof skillet over medium-high heat.
3. Add 1 1/2 tablespoons olive oil to pan; swirl to coat.
4. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Add pork to pan; cook 4 minutes, turning to brown on all sides.
6. Place pan in oven. Cook at 500 for 15 minutes or until a thermometer registers 14
7. Remove pork from pan.
8. Let stand 10 minutes; slice crosswise into 12 slices.
9. Preheat broiler to high.
10. Without cleaning pan, arrange plums, cut sides up, in pan.
11. Combine remaining 1 tablespoon oil, honey, and garlic, stirring well; brush plums evenly with honey mixture.
12. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Broil plums 6 minutes or until lightly charred; sprinkle with chopped thyme.
13. Serve with pork.
14. Garnish with thyme sprigs, if desired.
15. Wine Match: The 2009 Red Diamond Merlot (Washington, $
16. is smooth and fruity, echoing the sweet plums that highlight the roasted pork. Using peaches instead?
17. Pour the 2010 Fish Eye Riesling (Australia, $7), an off-dry white with stone fruit aromas. --Gretchen Roberts