Fall is officially here and with that comes plums! I thing plums are great but, for me, it has to be the right time of year... and October is the beginning of perfect plum season!
In addition to seasonal ingredients, I am a student with little free time. I love finding ways to spruce up left overs for a quick, yet delicious, dinner. This time the inspiration was left over pork loin and fresh plums.
I cut up the plums and saute them in a couple of tablespoons of some white wine, balsamic vinegar, brown sugar, cinnamon and nutmeg. As soon as they get soft and the glaze starts to thicken and coat the plums.
approximate measurements:
balsamic vinegar ~3 Tbl.
2 sliced plums
brown sugar ~1Tbl.
cinnamon, to taste, and a tiny bit of nutmeg
Pork and plums are a great combination. I used a pre-marinated, lemon herb, pork tenderloin and roasted it in the oven. These tenderloins are so easy and great the next day as left overs for sandwiches or something like this warmed up with fruit on top.
These plums would be good on many things. I love to mix balsamic vinegar with fruit.
ReplyDeleteSue