Best 3 Grilled Pork Tenderloin And Plums With Creamy Goat Cheese Sauce Recipes

Indulge in a culinary masterpiece that tantalizes your taste buds with Grilled Pork Tenderloin and Plums, accompanied by a velvety Creamy Goat Cheese Sauce. This delectable dish combines the savory flavors of tender pork, juicy plums, and tangy goat cheese, creating a harmonious symphony of flavors. Prepare to be captivated by the simplicity yet sophistication of this recipe, perfect for any occasion.

This meticulously crafted dish begins with marinating succulent pork tenderloin in a blend of herbs, spices, and citrus, infusing it with a burst of flavor. As the pork tenderloin grills to perfection, the natural sweetness of ripe plums caramelizes, creating a delightful contrast to the savory meat. The pièce de résistance is the creamy goat cheese sauce, a luscious combination of tangy goat cheese, aromatic herbs, and a touch of acidity, that elevates the entire dish to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PORK TENDERLOIN AND PLUMS WITH CREAMY GOAT CHEESE SAUCE

Grilled Pork Tenderloin and Plums with Creamy Goat Cheese Sauce image

Our chopped challenge this week was goat cheese. We wanted to make a creamy sauce as a counterpoint to the sweet plums and succulent pork, so we combined Greek yogurt and goat cheese together for a quick, tangy sauce. Chopped Basket Ingredient: goat cheese

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup whole Greek yogurt
4 ounces goat cheese, at room temperature (about 1/2 cup)
1/2 cup extra-virgin olive oil
1/4 cup fresh flat-leaf parsley leaves, roughly chopped
2 scallions, thinly sliced
Kosher salt and freshly ground black pepper
One 1-pound pork tenderloin
2 large ripe plums, halved and pitted (about 8 ounces)
5 ounces baby arugula
1/2 lemon, juiced

Steps:

Whisk the yogurt, goat cheese and 1/3 cup water in a mixing bowl until smooth. Whisk in 3 tablespoons of the oil, the parsley and scallions. Season with salt and pepper.
Heat an outdoor grill or large cast-iron grill pan over medium-high heat. Brush the pork tenderloin with 1 more tablespoon of the oil and sprinkle liberally with salt and pepper. Grill until charred on all sides and the internal temperature on an instant-read thermometer registers 135 degrees F, 12 to 16 minutes.
Meanwhile, brush the cut side of the plums with 1 more tablespoon of oil and sprinkle liberally with salt and pepper. Place the plums, cut-side down, on the grill and cook until charred and the top of the flesh is just softened, 3 to 4 minutes. Transfer to a plate. Some of the flesh might stick to the grill but that is okay, the plums will still have a nice, slightly charred flavor.
Remove the pork from the grill and rest for 10 minutes. Slice thinly on a diagonal against the grain. Sprinkle the slices lightly with salt.
Toss the baby arugula with the remaining oil and the lemon juice in a bowl. Season with salt and pepper.
To plate, divide the arugula salad among 4 plates, keeping the salad on 1 side of the plate. Smear some goat cheese sauce on the other side of the plates. Place several slices of pork tenderloin on top of the sauce and place 1 plum half on each plate. Serve any remaining goat cheese sauce on the side. Serve immediately.

GRILLED PORK AND PLUM SALAD

Grilled Pork and Plum Salad image

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 tablespoon Chinese five-spice powder
1 tablespoon packed light brown sugar
Pinch of cayenne pepper
1 large pork tenderloin (about 1 1/4 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon low-sodium soy sauce
1 teaspoon dijon mustard
1 teaspoon grated peeled fresh ginger
1/4 cup plus 2 tablespoons vegetable oil
3 large plums, halved and pitted
1 bunch scallions, trimmed
1/2 small head napa cabbage, chopped (about 5 cups)
4 ounces snow peas, trimmed and chopped (about 1 cup)
1 cup shredded carrots (about 2 carrots)
1 cup bean sprouts, roughly chopped
1 cup chopped fresh mint
1/2 cup chopped roasted salted cashews

Steps:

Preheat a grill to medium high. Combine the five-spice powder, brown sugar and cayenne in a small bowl. Butterfly the pork: Slice lengthwise down the center, stopping about ½ inch before cutting all the way through. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until ½ inch thick. Season with salt and black pepper, then rub all over with the five-spice mixture; set aside. (This can be done up to 2 hours ahead; cover and refrigerate.)
Make the dressing: Whisk the vinegar, honey, soy sauce, mustard and ginger in a small bowl. Slowly whisk in 1/4 cup vegetable oil until smooth. Refrigerate until ready to serve.
Brush the pork with 1 tablespoon vegetable oil. Grill until well marked and just cooked through, about 6 minutes per side. Transfer to a cutting board and let rest at least 5 minutes.
Toss the plums and scallions with the remaining 1 tablespoon vegetable oil and season with salt and black pepper. Grill, turning, until lightly charred, about 3 minutes. Transfer to the cutting board.
Combine the cabbage, snow peas, carrots, bean sprouts, mint and cashews in a serving bowl. Chop the pork, plums and scallions and add to the bowl along with the dressing; season with salt and black pepper and toss.

BALSAMIC-GOAT CHEESE GRILLED PLUMS

Balsamic-Goat Cheese Grilled Plums image

Make a bold statement with this simple yet elegant treat. Ripe plums are grilled and then dressed with a balsamic reduction and tangy goat cheese. -Ariana Abelow, Holliston, Massachusetts

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 4

Ingredients

1 cup balsamic vinegar
2 teaspoons grated lemon zest
4 medium firm plums, halved and pitted
1/2 cup crumbled goat cheese

Steps:

For glaze, in a small saucepan, combine vinegar and lemon zest; bring to a boil. Cook 10-12 minutes or until mixture is thickened and reduced to about 1/3 cup (do not overcook)., Grill plums, covered, over medium heat 2-3 minutes on each side or until tender. Drizzle with glaze; top with cheese.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

For the best flavor, use ripe, in-season plums. Look for plums that are deeply colored and slightly soft to the touch.
If you don't have a grill, you can cook the pork tenderloin and plums in a grill pan over medium-high heat.
To make sure the pork tenderloin is cooked through, use a meat thermometer to check that it has reached an internal temperature of 145 degrees Fahrenheit.
Let the pork tenderloin rest for 10 minutes before slicing it. This will help the juices redistribute throughout the meat.
The creamy goat cheese sauce is a great way to add richness and flavor to the dish. You can also use a different type of cheese, such as feta or blue cheese.

Conclusion:

Grilled pork tenderloin and plums with creamy goat cheese sauce is a delicious and easy-to-make dish that is perfect for a summer cookout. The sweet and juicy plums pair perfectly with the tender pork, and the creamy goat cheese sauce adds a touch of richness and tang. This dish is sure to be a hit with everyone at your table.