Pork Tenderloin with Balsamic Plum Reduction

Pork Tenderloin with Balsamic Plum Reduction
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    45 mins
  • SERVING
    4 People
  • VIEWS
    211

Elevate your culinary experience with this exquisite dish. Succulent pork tenderloin is seared to perfection and then roasted, its savory notes beautifully complemented by a luscious balsamic plum reduction. A symphony of flavors that's both comforting and refined.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    12 g
  • Cholesterol
    49 mg
  • Fiber
    0 g
  • Protein
    18 g
  • Saturated Fat
    1 g
  • Sodium
    42 mg
  • Sugar
    12 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. (5 minutes)

Image Step 02
02 Step

Recipe View Season the pork tenderloin generously with salt and freshly ground black pepper. (2 minutes)

Image Step 03
03 Step

Recipe View Heat olive oil in a heavy-bottomed, oven-safe skillet over high heat until shimmering. Carefully place the tenderloin in the hot oil. Sear on all sides until a rich golden-brown crust forms, about 2-3 minutes per side. (10 minutes)

Image Step 04
04 Step

Recipe View Transfer the skillet with the seared tenderloin to the preheated oven. Roast until an internal thermometer inserted into the thickest part of the pork registers 145°F (63°C) for medium doneness, approximately 12-15 minutes. (15 minutes)

Image Step 05
05 Step

Recipe View Remove the skillet from the oven and transfer the pork to a cutting board. Tent loosely with foil and let rest for 10 minutes to allow the juices to redistribute. (10 minutes)

Image Step 06
06 Step

Recipe View While the pork rests, prepare the balsamic plum reduction. In a small saucepan, combine the chopped plums, balsamic vinegar, brown sugar, honey, and blueberry juice. Bring to a simmer over medium-low heat, stirring frequently, until the plums soften and begin to break down, about 8-10 minutes. (10 minutes)

Image Step 07
07 Step

Recipe View Transfer the plum mixture to a blender or use an immersion blender to puree until smooth. (3 minutes)

Image Step 08
08 Step

Recipe View Return the sauce to the saucepan and continue to simmer over low heat, stirring occasionally, until the sauce has reduced and thickened to a luxurious, apple butter-like consistency, about 5-7 minutes more. (7 minutes)

Image Step 09
09 Step

Recipe View Slice the rested pork tenderloin into medallions. Arrange on plates and generously spoon the balsamic plum reduction over the top. Garnish with fresh thyme sprigs, if desired. Serve immediately.

For optimal flavor, use ripe, in-season plums.
The resting period is crucial for a tender and juicy pork tenderloin; don't skip it!
Adjust the sweetness of the plum reduction to your liking by adding more or less brown sugar.
The balsamic plum reduction can be made ahead of time and reheated gently before serving.

Callie Towne

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 70 Ratings)
Total Reviews: (8)
  • Zack Greenholt

    I paired this with roasted asparagus and it was a perfect combination.

  • Lester Aufderhar

    This is a restaurant-quality meal that's easy to make at home.

  • Bert Breitenberg

    The sauce was a little too tart for my taste, so I added a bit more honey.

  • Anjali Nienow

    My family loved this! It's definitely going into our regular dinner rotation.

  • Josiane Gusikowski

    The balsamic plum reduction is incredible! I've used it on chicken and even grilled vegetables.

  • Louvenia Prosacco

    I used cranberry juice instead of blueberry and it was still amazing.

  • Araceli Batz

    This recipe was so easy to follow and the pork came out perfectly juicy!

  • Jorge Donnelly

    Resting the pork is key! It makes such a difference in the tenderness.

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