- Multifunction Kitchen Food Processor (Used for chopping plums or preparing ingredients efficiently)
- High-Speed Blender (Useful for making purees and sauces, including the poaching liquid)
- Digital Instant Read Thermometer (Essential for checking meat doneness to ensure it's roasted perfectly)
- Pork Loin Roasting Pan with Grill Rack (Specifically designed for roasting pork loins and ensuring even cooking)
- Stainless Steel Meat Tenderizer (To tenderize the meat before cooking, making it more succulent)
- Sous Vide Cooker (e.g., Anova Precision Cooker) (Ideal for precision poaching of plums or creating a sous-vide solution for pork loin preparation)
- Small to Medium Kitchen Scissors (For cutting ingredients, including herbs and trimming meat with ease)
- Mandoline Slicer (e.g., Cuisinart MK-4) (To slice plums uniformly for presentation and even cooking)
- High-Sided Saucepan or Roasting Pan (For the poaching liquid, ensuring enough space for heat circulation and ingredients)
- Silicone Baking Mat (e.g., Wilton Silpat Non-Stick Baking Mats) (Useful for any baking or roasting needs during cooking process)
6 sweet firm red or black plums (such as Burgundies, Satsumas, or El Dorados; about 2 pounds), quartered, pitted
2 cups Pinot Gris or Viognier
1 cup dry red wine
2 whole star anise*
cinnamon stick
1/4 cup plus 1 1/4 teaspoons sugar, divided
2 cups low-salt chicken broth
5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided
2 tablespoons chopped shallot
2 1 1/4-pound pork tenderloins
3 tablespoons olive oil, divided
2 teaspoons chopped fresh thyme
2 garlic cloves, minced
Chopped fresh chives
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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