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For the Sauce
- 2 tablespoons extra virgin olive oil
- ½ cup shallots minced
- ½ cup plum jam
- ½ cup strawberry jam
- 1 ½ tablespoons fresh lime juice
- 1 tablespoon prepared horseradish
- 2 teaspoon dry mustard such as Coleman’s
- 1 teaspoon crushed pink peppercorns (black is fine if you don’t have pink)
- 4 fresh firm purple plums
For the Biscuits
- 1½ cups flour
- 1½ teaspoons baking powder
- 1½ teaspoons sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1½ tablespoons dry chives
- 1 teaspoon Herbes De Provence
- 1 teaspoon garlic powder
- 3 tablespoons cold butter
- ¾ cup buttermilk
- 1 tablespoon melted butter
For the Pork
- 3 pounds pork tenderloin (two tenderloins approximately 1½ pounds each)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- ½ cup dry vermouth
- In a medium sauté pan or skillet, heat oil over medium high and cook shallots until translucent, about 3-4 minutes.
- Add all other sauce ingredients except plums and heat to combine. Remove from heat.
- Cut plums in half and core then cut each half into quarters giving you eight slices per plum. Lay the sliced plums into the sauce, cover and refrigerate the whole pan. The longer this sits, the better tasting the sauce will be. If possible, make the sauce in the morning and let it sit all day refrigerated.
- Preheat the oven to 450 degrees.
- In the bowl of a food processor with a metal blade, add flour, baking powder, sugar, salt, baking soda, chives, Herbes De Provence and garlic powder. Pulse a few times to combine.
- Cut the butter into slices and add to the flour mixture, covering each piece. Pulse a few times until the butter looks pea sized. Add buttermilk while pulsing, don’t over mix.
- Pour out onto a floured surface and pat into a rectangle a little larger than 9X6. With a three inch cutter cut out six biscuits. Or with a 1 ½ inch cutter, cut out 12 biscuits. Brush the tops with melted butter.
- Place on parchment lined cookie sheet and bake for 20-25 minutes until browned (less if making smaller biscuits).
- While biscuits are baking, remove silver skin from tenderloins and coat with salt and pepper.
- In an oven proof large sauté pan, heat oil to smoking hot over high heat. Add pork and sear about three minutes on each side (5-10 minutes). Biscuits should just about be done at this point. Leave oven at 450 degrees. After the last side is seared, place pan in the oven for 12-15 minutes or until the center is at about 125 degrees as measured with a probe thermometer. Remove pork to a plate, cover loosely with foil and let rest 15 minutes. The temperature will rise to 140 degrees as it rests.
- Place the hot pan on a burner over medium high. Add vermouth to deglaze pan. Cook until all but two tablespoons of liquid are left. In the mean time, pull sauce from refrigeration and remove plums to a bowl. Pour remaining sauce in pan with the two tablespoons of liquid and cook to thicken (three to five minutes).
- Pour in any juice collected at the bottom of the plate from the pork into the sauce. Then add plums to sauce and heat just to hot and remove from heat.
- Slice pork into thick slices and serve with the plum sauce and biscuits.
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