I would be lying to say that I wasn’t a little weary of making this for my husband, as he has a weird thing with fruit. He doesn’t venture past bananas, so anytime I try to sneak fruit into a meal he snarls his nose. When I say this recipe on Martha Stewart, I was immediately drawn into the colorfulness and uniqueness of the meal. I thought, “if Martha made it, it HAS to be good.” It was! It turned out to be somewhat of a gourmet dinner. I served it alongside of mashed sweet potatoes and a mixed vegetable medley.You have to give this one a whirl!

Plums aren’t a “common” fruit and are often forgotten about. However, these little guys are a force to be reckoned with! One medium-sized fresh plum contains 113 mg of potassium, a mineral that helps manage high blood pressure and reduce stroke risk. Also, plums rank low on the glycemic index, which means eating them can help you control your blood sugar and reduce the risk of type 2 diabetes making it a SAFE fruit for diabetics.

Pork & Plums

1 lb pork tenderloin, boneless chops, or boneless ribs – pounded thin
1 red onion
4 plums
1/4 cup red wine vinegar
sea salt
black pepper
coconut oil
unsalted butter

Slice pork tenderloin and season with salt and pepper.
Brown pork in coconut oil and butter over medium-high heat then remove from pan and set aside (leave juices in pan).
In the same pan, saute plums and red onion over medium heat. Add vinegar, and stir until bubbling. Return pork to pan and toss. Voila!