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Autumn fruit: plums
Try these juicy ideas from Terry Farris for cooking sweet autumn plums to perfection
A fruit with dozens of varieties, shapes, sizes and colours, they are delicious eaten fresh or baked in puddings, pies and jams. Most are sweet and suitable for all purposes; the best-known exception is the damson, whose dark, rich colour and tangy flavour make it a favourite for jams and chutneys. Greengages are an old plum variety with tender green or yellow skin and flesh, and good for eating out-of-hand or used in baking. It is thought they get their English name from Sir Thomas Gage of Suffolk, whose gardener named it for the family after labels from trees brought over from France were lost. Many consider greengages to be one of the finest dessert plums.
Pork Tenderloin Stuffed with Apples and Plums
Serves 4
Prep time: 45 minutes
Cooking time: 25 minutes, plus 10 minutes resting
Ingredients
2 x pork tenderloin fillets
2 x red dessert plums
1 dessert apple
4 fresh sage leaves
salt and pepper
1 tbsp vegetable oil
white string for tying the meat
For the sauce:
15g butter
1 red dessert plum
1 dessert apple
200ml apple juice
200ml chicken stock
Directions:
1. Preheat the oven to 200C/400F/gas mark 6. Stone and chop the plums; peel, core and chop the apples, keeping the ones for the sauce separate. Chop the sage and mix with the fruit for the pork.
2. Make a slit down the middle of the fillets, cutting about halfway through. Open up the tenderloin, place a piece of cling film over and bash evenly with the side of a rolling pin to flatten slightly to about 1cm thickness. Season the meat with salt and pepper and lay the chopped fruit and sage down the middle of each fillet. Bring up the sides to cover the fruit and tie with pieces of string.
3. Heat the oil in a large frying pan and brown the fillets on all sides. Place in a roasting tin and cook in the oven for 20 minutes.
4. Meanwhile, melt the butter in the same frying pan and cook the remaining plum and apple until soft, about 5 minutes. Add the juice and stock and boil until reduced by half. Season with salt and pepper.
5. When the pork is done, allow to rest for 10 minutes before carving into medallions. You can serve the sauce chunky or blend in a blender or food processor and pass through a sieve to make it smooth.
6. Serve with rice or steamed new potatoes with the sauce poured over.
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