Pork Tenderloin With Balsamic Plum Reduction Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Season the pork tenderloin with salt and pepper.
• STEP 3.Heat a large oven-safe skillet over medium-high heat and add olive oil.
• STEP 4.Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
• STEP 5.Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
• STEP 6.Remove the pork tenderloin from the skillet and let it rest for 5 minutes before slicing.
• STEP 7.Meanwhile, in a small saucepan, combine the plums, balsamic vinegar, honey, and a pinch of salt.
• STEP 8.Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, or until the plums are soft and the sauce has thickened.
• STEP 9.Remove from heat and let the sauce cool slightly.
• STEP 10.Using an immersion blender or a regular blender, puree the sauce until smooth.
• STEP 11.Slice the pork tenderloin and serve with the balsamic plum reduction sauce.
• STEP 12.Garnish with fresh herbs, if desired.
• STEP 13.Enjoy!

Cooking Tips

• Make sure to let the pork tenderloin rest before slicing to allow the juices to redistribute.
• If you don't have an oven-safe skillet, you can transfer the seared pork tenderloin to a baking dish before roasting in the oven.
• Feel free to adjust the sweetness of the sauce by adding more or less honey, depending on your preference.

Storage and Serving

• Leftover pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork tenderloin in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• The balsamic plum reduction sauce can be stored in a jar in the refrigerator for up to 1 week.
• Serve the pork tenderloin with roasted vegetables or a side of mashed potatoes for a complete meal.