Peppered Pork Tenderloin with Blue Cheese Plums

PEPPERED PORK TENDERLOIN WITH BLUE CHEESE PLUMS

2 tbsp. chopped fresh rosemary
2 tsp. fennel seeds
2 tsp. coriander seeds
1 tsp. salt
1 tsp. white pepper
2 pork tenderloins, trimmed
2½ tsp. olive oil
8 plums, halved and pitted
3/4 cup crumbled blue cheese

Place first 3 ingredients in a spice or coffee grinder; process until finely
ground. Combine spice mixture with salt and pepper in a small bowl. Rub
pork with 1 tsp. oil. Sprinkle spice mixture evenly over pork; wrap with
plastic wrap. Refrigerate 2 hours.

Place pork on a grill rack coated with cooking spray; grill 16 minutes or until
a thermometer inserted in the thickest portion registers 155°, turning
once. Let stand 10 minutes; slice pork crosswise into slices.

Place plum halves in a shallow dish. Drizzle with remaining oil; toss gently to
coat. Place plums cut sides down on a grill rack coated with cooking
spray. Grill 3 minutes or until golden. Serve with cheese and pork.

8 servings