Become a Better Cook in 4 Days!

Pork Tenderloin with Strawberry-Plum Sauce and Herbed Biscuits - A delicious and fancy dinner that is actually very easy to make!

Today’s recipe for Pork Tenderloin with Strawberry Plum Sauce and Herbed Biscuits is a great option when you want to prepare something a little extra special. It’s a recipe that was inspired by a cooking class at the Viking Cooking School that my husband Jack and I attended last summer when we visited Atlantic City.

During that coking class, our chef instructor prepared a delicious dish of roasted pork tenderloin with plum sauce and it was served alongside an herbed biscuit, and it was a delicious play on a more traditional Southern ham and biscuits dinner. (We did change today’s recipe up a bit in the overall method but the general recipe inspiration is still quite close to the one we prepared during class.)

Pork Tenderloin with Strawberry-Plum Sauce and Herbed Biscuits - A delicious and fancy dinner that is actually very easy to make!

This Pork Tenderloin with Strawberry Plum Sauce and Herbed Biscuits looks super fancy, but it really isn’t difficult to make. Tender roasted pork tenderloin is paired with a sweet and savory sauce made with slices of fresh plums and plum and strawberry jam – and shallots, dry mustard, lime juice and prepared horseradish provide a contrasting zesty kick to the otherwise sweet sauce.

To serve, the sliced pork tenderloin is placed over savory herbed buttermilk biscuits – and then that wonderful sauce is spooned over the top. Your taste buds will dance as you enjoy this delicious Pork Tenderloin with Strawberry Plum Sauce and Herbed Biscuits!

Print

Pork Tenderloin with Strawberry-Plum Sauce and Herbed Biscuits

  • Prep Time: 40 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 servings

Ingredients

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 pounds each)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • ½ cup dry vermouth

Instructions

  1. In a medium sauté pan or skillet, heat oil over medium high and cook shallots until translucent, about 3-4 minutes.
  2. Add all other sauce ingredients except plums and heat to combine. Remove from heat.
  3. 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.
  4. Preheat the oven to 450 degrees.
  5. 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.
  6. 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.
  7. 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.
  8. Place on parchment lined cookie sheet and bake for 20-25 minutes until browned (less if making smaller biscuits).
  9. While biscuits are baking, remove silver skin from tenderloins and coat with salt and pepper.
  10. 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.
  11. 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).
  12. 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.
  13. Slice pork into thick slices and serve with the plum sauce and biscuits.

You may also like:

Chicken with Sweet and Sour Plum Sauce

Chicken with Sweet and Sour Plum Sauce - A Family Feast

Pork Tenderloin with Pomegranate Pan Sauce

Pork Tenderloin with Pomegranate Pan Sauce - A Family Feast

Pork Tenderloin Tips with Apricot Sauce

Pork Tenderloin Tips with Apricot Sauce - A Family Feast

  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

  • Renee – Kudos Kitchen wrote:

    Pork tenderloin is one of my favorite things to make. The glaze you’ve prepared to go along with it sounds amazing. I love the idea of plum sauce with strawberries and horseradish. YUM!!! I always enjoy your recipes, Martha. Keep them coming!

  • josef wrote:

    after reviewing the cache of meat dish recipes my mind went on overload, and I got ferociously hungry……….thanks. I am not sure which one to try first, but we have it mind to try all of them, as time and budget allow. we particularly appreciate the fruits and preserves in the mix; seems always a terrific way to enhance the meat flavors. josef

    • Martha wrote:

      Thanks Josef! Hope you enjoy cooking your way through the recipes!

  • Anita wrote:

    Amazing! This looks like the perfect weeknight dinner. What a fun cooking class!

  • Paula – bell’alimento wrote:

    I love a good tenderloin recipe and hello plum sauce. Yes, please.

  • [email protected] Mom wrote:

    How sweet to take a cooking class together! You guys are quite the team! Love the recipe too!

    • Martha wrote:

      Thanks Brenda! It’s definitely great to enjoy cooking together!

  • Lora @cakeduchess wrote:

    My kids would be so excited if I made this. That strawberry sauce is perfect since I’m in the middle of FL berry season (and always love biscuits!!).

  • Kirsten/ComfortablyDomestic wrote:

    Plums don’t get enough love in the culinary world. Plums with strawberries in a sauce sounds perfect for roasted pork. I really like the Herbes de Provence in the biscuits, as it’s one of my favorite spice blends.

    • Martha wrote:

      Thanks Kirsten! I agree – we all need to cook with plums for often!

  • The Food Hunter wrote:

    The plum sauce sounds fantastic

  • Ashley @ Wishes & Dishes wrote:

    I need to take more cooking classes – they give me such good ideas! I love this sauce you put on the pork..and those biscuits!

    • Martha wrote:

      I agree Ashley – so inspiring!

  • Marjory @ Dinner-Mom wrote:

    The plum sauce sounds divine. I would enjoy this for dinner one night and make sandwiches dressed with plum sauce the next day for lunch!

    • Martha wrote:

      Great idea Marjory! The leftovers were just as good (if not better)!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.

    Close