Pork with Salad
- 1 Pork tenderloin (About 500 grams)
- 4 big, red Plum (or 8 smaller plums)
- 1 tablespoon Plum jam (Preferably with 70% fruit content)
- 2 tablespoons dry sherry
- freshly ground peppers
- 1 Lettuce (or romaine lettuce)
- 4 tablespoons Almond slivers (toasted)
- 1 tablespoon fresh thyme
- olive oil
- balsamic vinegar
Season pork with salt and pepper. Brown under a hot broiler until golden brown on all sides, watching carefully. Wrap in aluminum foil and cook in preheated oven at 150°C (approximately 300°F) for about 40 minutes.
Rinse, halve and pit plums. Heat 1 tablespoon of butter in a broiler pan and place plums into the pan, cut side down. Broil on medium heat for a few minutes, watching carefully, and season with salt and pepper.
Rinse and spin dry lettuce leaves, cut into wide strips. Mix with 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, season with salt and pepper and transfer to plates, sprinkle with almonds.
Whisk jam with sherry and thyme. Heat until mixture is completely liquid. Brush meat on all sides with the mixture and season with coarsely ground pepper. Slice and arrange on plates, serve with warm plums and salad.