Preheat oven to 500ºF.
Coat tenderloins with mustard, chopped rosemary, salt and pepper. Roast tenderloins until a thermometer inserted in center of each registers 150°F, about 20 to 25 minutes. Let rest for 10 minutes.
Combine wine, beef broth, plums and bacon in a 2-quart saucepan. Bring to a boil, reduce heat, and simmer sauce until liquid barely covers the plums. Remove bacon and discard. Puree wine-plum mixture in a blender or food processor. Pass through a strainer if desired and season with salt to taste. Serve sauce with sliced pork.
Round Out the Meal:
With roasted sweet potatoes and a green salad.
Kid Friendly:
This is kid friendly!
This recipe has been added to the following public cookbooks:
billys notable cooking,
The Hawaiian Pork Cookbook,
catherine's cuisine,
DANS BEST FOODS AND DRINKS
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