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Pork Tenderloin with Balsamic Plum Reduction


"A nice cozy meal for when the nights get colder. It is great with orzo and walnut pilaf! I just happened to have spare blueberry juice, but any juice would work."
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45 m servings 176 cals
Original recipe yields 4 servings

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  2. Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet.
  3. 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. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
  4. 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. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.

Nutrition Facts

Per Serving: 176 calories; 6.1 g fat; 12.3 g carbohydrates; 17.7 g protein; 49 mg cholesterol; 42 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 46
  1. 63 Ratings

Most helpful positive review

I doubled all the sauce ingredients except the plums. I used four bone-in pork chops because I didn't have a tenderloin. I seared the chops on both sides, removed and kept warm on plate under fo...

Most helpful critical review

Not crazy for this dish.

Most helpful
Most positive
Least positive

I doubled all the sauce ingredients except the plums. I used four bone-in pork chops because I didn't have a tenderloin. I seared the chops on both sides, removed and kept warm on plate under fo...

This is an excellent dish and very easy to prepare. The reduction was delicious and made a beautiful presentation drizzled over the tenderloin medallions. I served it with skin-on garlic mashed ...

My husband called this his new favorite pork tenderloin! We've experimented with many rubs, marinades, etc., but this one is tops! I made the recipe as written except for the optional blueberr...

This was incredible! I used exactly what the recipe called for, but decided to double the sauce ingredients minus the plums (read in a previous review). The balsamic gave the sauce a wonderful b...

This way of cooking a tenderloin couldn't have been easier, but with fabulous results. It took just a little longer to get to 150 degrees internal temperature, but you'll want to watch carefully...

Delicious - I substituted a pear for the plum and used white grape juice

This came out so much better than I'd anticipated. It's very quick and easy to do. The only thing I did differently was add half a teaspoon of cornstarch to the sauce to thicken it since I didn'...

I'm really rating the sauce and idea as we had country pork ribs cooking in the crock pot with apple cider. The reduction sauce was awesome! I used a raspberry balsamic vinegar and apple cider s...

I used blueberry syrup in place of the juice, honey and brown sugar and it turned out great. I also didn't blend the plums and left them in chunks.