Pork with Gingered Plums

Got five minutes?  Because that is all you need to have a delicious meal! Tip: Plums are in season at the Market or you can use your favorite stone-fruits in this recipe.  Shop our Michigan fruit vendors for your selection.  Farmer Nicks and Pastured Perfect have your pork tenderloin so you are good to go.  Oh, and don’t forget to pick up the wine from Glunz Family Winery.


  • 4 4- ounce pieces of pork tenderloin (pounded to a 1/4-inch thickness)
  • 2 tablespoons olive oil
  • 3 medium plums (pitted, sliced)
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh ginger (peeled and grated)
  • 1/4 cup fresh cilantro (leaves only, roughly chopped)
  • Kosher salt and freshly ground black pepper (to taste)


  1. Preheat a large skillet over medium-high heat. Season the pork on both sides with salt and pepper. Add the olive oil to the pan. Arrange the pork in a single layer and cook, without stirring, until golden brown on one side, about 2 minutes.
  2. Flip the meat, add the plums, and cook, stirring occasionally until the plums begin to break down, about 2 minutes. Add the butter and ginger, season with salt and pepper, and cook for 1 minute.
  3. Remove from the heat, stir in the cilantro, and serve.

Recipe courtesy of Michael Symon, The Chew

Honey Plums

A quick, two ingredient recipe and both ingredients are available at the Market. Fresh plums have arrived, and, did you know, Wayne Miller’s, Michigan Fruit, The Meat Goat and Twin Gardens Farm sell regional honey?  Don’t stop with two ingredients.  Serve these plums with blue cheese from The Cheese People or over a pastry from Swirl Café, The Bread Lady and Delicja.  How about a desert wine from Glunz Family Winery?  Make it your own Farmers Market desert.


  • 1/2-3/4 cup wildflower honey
  • 10 slightly underripe plums, stones removed, quartered (the plums not the stones)


1.       Cover the bottom of a saute pan with honey. Place over low heat to warm the honey.

2.       Then add the plums, cut side down. Cook for 5 to 6 minutes or until the cut sides are slightly browned. Turn the plums and cook for another 3 minutes or until the fruit is soft but not mushy.

3.       Serve with ice cream

Recipe courtesy Alton Brown FoodNetwork