Marinated pork with sauteed plums

 I like to think I understand the basics of cooking, but marinades have long been a bit of a mystery to me. If you feel the same way, you may find this website helpful. It explains key principles in layman's terms, and suggests you remember the acronym SOFA. SOFA stands for Salt, Oil, Flavouring and Acid, which all play an important role in any marinade recipe.

To make marinade:

I put my newfound skills to use to come up with a marinade for pork. I whisked together 2T walnut oil, 3T cassis vinegar (or substitute raspberry vinegar), 1T Dijon, 2T rosemary and salt and pepper. Pour the marinade into a bowl or resealable plastic bag with two pork loins and marinade for several hours or overnight. 

To make plums:

In the meantime, cut four ripe plums into 8 wedges each. Saute over medium heat with 1/2T butter and 2T brown sugar for several minutes, until softened but not mushy. 

To make pork: 
Remove pork from marinade, reserving the liquid. Place in a frying pan and cook the pork in the oven at 325F for about 20-25 minutes. Remove the pork with tongs, set aside. Tent with aluminum foil and let rest for 10 minutes or until the internal temperature reads 160F. Add reserved marinade to frying pan with pork drippings (watch the hot handle!) Bring marinade to a boil, then simmer for several minutes.

To serve:
Serve pork with plums. I served with mashed potatoes and green salad topped with extra plums, toasted pine nuts and a dressing made with olive oil, balsamic vinegar and a splash of cassis vinegar.