Salt Cured Pork Tenderloin with Plum-Rosemary Glaze

Rub pork tenderloins with Kosher salt, pepper, and 2 tablespoons of the chopped rosemary. Cover and refrigerate for 4-12 hours.

When ready to cook, remove from the refrigerator and pat dry. Preheat the oven to 425 degrees F.

Place meat in a roasting pan and drizzle with olive oil, rubbing to coat the meat. Place on rack in the center of the oven and cook for about 20 minutes until a meat thermometer reads 160 degrees F.

Meanwhile, while meat is cooking combine plum jam, balsamic, soy sauce, and reserved 1 tablespoon rosemary in a small pan. Bring to a simmer and cook for a couple of minutes until slightly thickened.

After pork has cooked ten minutes, brush thoroughly with the plum glaze. Brush again after 15 minutes of cooking. When meat reads the desired temperature remove it from the oven and let it rest 10 minutes covered in foil. Slice and serve with desired sides.