Pan-Fried Pork Tenderloin with Roasted Red Plums and Rosemary

Ingredients

• Pork Tenderloin (400–500g)
• Red Plums (4), halved and stones removed
• Baby Potatoes (500g)
• Rosemary, leaves picked and finely chopped
• Garlic, finely chopped
• Olive oil
• Salt
• Black pepper

Method

1. Preheat the oven to 200°C (180°C fan)
2. Place the baby potatoes onto a baking tray with half of the chopped rosemary, a drizzle of olive oil, salt and black pepper. Roast for 30–35 minutes, turning halfway through, until golden and tender
3. Season the pork tenderloin with salt, black pepper and the remaining rosemary
4. Heat a frying pan over a medium-high heat with a drizzle of olive oil. Sear the pork on all sides until evenly browned
5. Transfer the pork to a baking tray and place the plum halves around it. Scatter over the chopped garlic and roast for 18–20 minutes, or until the pork is cooked through
6. Remove the pork from the oven and leave it to rest for 5 minutes
7. Slice the pork and serve with the roasted plums and crispy potatoes, spooning over any juices from the tray
   
   

Serves 4