Pork Tenderloin With Balsamic Plum Reduction
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
55
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1
Salt1 tbsp
Olive Oil2 tbsps
Balsamic Vinegar1 tbsp
Brown Sugar1 tbsp
Honey2 tbsps
Blueberry Juice (optional)Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Line a baking sheet with foil
3
Season the pork tenderloin with salt and pepper
4
Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil
5
After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary
6
Cook until the pork is seared a golden brown color, about 3 minutes per side
7
Transfer the pork to the lined baking sheet
8
Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes
9
Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions
10
Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes
11
Transfer the sauce to a blender and blend until smooth
12
Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes
13
Spoon plum sauce over the sliced pork to serve