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Roasted Pork Tenderloin with Fresh Plum Sauce

Roasted Pork Tenderloin with Fresh Plum Sauce

Cost $15, save $20

Source: Recommended by CookPal

  • 50 Min
  • 2 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 1 pork tenderloin
    • 2 firm plums, pitted and each cut into 4 wedges

  • Seasoning & Flavor Enhancers

    • 1 tablespoon balsamic vinegar
    • 1 teaspoon cold butter
    • 🧂 Salt and ground black pepper to taste
    • 3 fresh thyme sprigs, or more to taste

  • Vegetables & Aromatics

    • 🧅 1 red onion, sliced
    • 2 shallots, sliced

  • Liquids

    • 1 cup water
    • 1 tablespoon vegetable oil

STEPS

1

Preheat the oven to 400°F (200°C).

2

Heat vegetable oil in a large oven-proof skillet over medium-high heat. Season the pork tenderloin with salt and black pepper, and brown on all sides for 2-4 minutes per side.

3

Transfer the pork tenderloin to a plate. Sauté the red onion with a pinch of salt in the skillet drippings until the onion softens, about 3-5 minutes.

4

Add shallots to the skillet and cook until golden brown and caramelized, about 10 minutes.

5

Stir thyme into the onion mixture, then place the tenderloin back into the skillet. Arrange plums, skin-side down, around the tenderloin.

6

Place the skillet in the oven and roast until the pork is slightly pink in the center and reaches an internal temperature of 145°F (63°C), about 20 minutes. Transfer pork and plums to a plate and cover with aluminum foil.

7

Heat the skillet over medium-high. Add water and balsamic vinegar to the onion mixture. Scrape the browned bits from the skillet and cook the sauce until reduced by half, about 5-10 minutes.

8

Remove the skillet from heat and whisk in the cold butter until melted for a shiny sauce. Pour the sauce over sliced pork and plums.

NUTRIENTS

Per 1 serving

🔥

370

Calories

  • 37
    Protein
  • 23
    Carbs
  • 15
    Fats

💡 Choose firm plums to avoid them becoming too mushy during roasting.Let the pork rest for at least 5 minutes under foil to retain juices.Scrape the skillet thoroughly to incorporate all browned bits into the sauce for maximum flavor.