Rostad fläskfilé med pocherade plommon

Ingredients for Roasted Pork Loin with Poached Plums

• 6 sweet firm red or black plums (such as Burgundies, Satsumas, or El Dorados

• about 900g ), quartered, pitted

• 475ml Pinot Gris or Viognier

• 240 ml torrt rödvin

• 2 whole star anise*

• cinnamon stick

• 50g plus 1 1/4 teaspoons sugar, divided

• 475ml low-salt chicken broth

• 5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided

• 2 tablespoons chopped shallot

• 2 575g pork tenderloins

• 3 tablespoons olive oil, divided

• 2 teaspoons chopped fresh thyme

• 2 vitlöksklyftor, hackade

• Hackad färsk gräslök

Combine first 5 ingredients and 60ml sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.

Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 240ml , about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.

DO AHEAD:Can be made 1 day ahead. Cover plums and sauce separately; chill. Bring plums to room temperature; rewarm sauce over medium heat.

Preheat oven to 204°C. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork until thermometer inserted into centre registers 140F, about 20 minutes. Remove skillet from oven and let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with poached plums and sauce. Sprinkle with chopped chives.

*Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

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