Roasted Pork Tenderloin with Fresh Plum Sauce

Followed the directions to the letter, and found the sauce to be a little diluted and bland. I added more balsamic and let it reduce which helped intensify the flavor, but I was expecting more from the sauce (and my plums were perfectly ripe and tasty). I'm wondering if mashing one of the plum wedges into the sauce or perhaps adding more thyme to it would add more flavor? You may want to start checking the pork temperature well before 20 minutes, because mine reached 145 degrees F at about 12 minutes (oven temps do vary). We enjoyed it, it was very moist and tender, and I definitely will make this again, but I will concentrate on improving the sauce (personal taste preference, I suppose).

Great recipe! My family loved it.

I have made this recipe many times. I also add more Balsamic to my sauce. I use a larger tenderloin and add more fruit. I have also made it with Apples, fantastic. Love it and it freezes well.

I doubled the recipe with 2 Granny Smith apples instead of the plums since it's what I had on hand and then followed the recipe - it was delicious!!

I used a small boneless pork roast because it was less expensive than pork loin, 3 Tablespoons of balsamic vinegar, 2 tablespoons of butter and chicken stock instead of water. It was completely delicious.

Totally agree about adding more balsamic and thyme to give a more flavorful sauce. Overall it was delicious!

Shared the recipe twice and I will make it again.

Excellent. Very easy and company worthy. I made it as written with the addition of an extra plum and extra Tablespoon of Balsamic vinegar. I tend to over cook things so I was glad for the information in the video about going by the meat thermometer and expecting the meat to be a little pink. The meat was very juicy and tender.

Completely delectable dish which uses simple, fresh ingredients. The only change I made was to use yellow cooking onions in place of the onion and shallots. The plums are so good that next time, I will probably throw an extra one or two in the pan. I was tempted to use chicken broth in place of the water but it really isn't needed with the pan drippings, balsamic, caramelized onions and plum juices providing all the flavouring needed. Just be sure to season with salt and pepper after tasting and be sure to take the time to fully reduce the sauce and to allow the onions to caramelize to ensure maximum flavour. Thanks, Chef John! I'll be making this one regularly and can see experimenting with different fruits and/or herbs, depending upon what's in season or on hand.

Delicious just the way it is written! I love the combination of onion and fruit. I made it with a pork loin roast, I think next time I'll try it with the tenderloin. It will probably be a more elegant presentation.

I thought it was great. I have smoked pork with plum wood so I knew it was good, plum and pork are really good together I think.

Used more balsamic vinegar. But the thing that takes it over the top is to wrap your pork loin in bacon. My butcher does that for us. Incredible.

I used white plums that are in season right now. Definitely use plums that are firm. Mine were a bit over ripe, but very sweet. I used centre cut pork loin because that is what I had on hand. The recipe is perfect as it is.

A smashing success. I really enjoy a pork loin but this really was wonderful.

no thank you

This turned out perfect. I followed the recipe with one change up. I had a bottle of balsamic reduction in the fridge so I used that instead of reducing step. Either way it was good and a recipe that I will make again!

Delicious!! Added 1 extra tablespoon of Balsamic as other suggested and extra thyme. Roasted the meat for 14 minutes. I will make this again and add more onion and shallot because I love them.

Worked fine, will do it again, probably will use plums or some berries.

It was delicious and beautiful. The only thing I added was a little red wine to the caramelized onions which was fantastic. Next time I might even try Port instead of red wine. I think the sweetness from the Port would be a great compliment to the pork.

This is the first pork tenderloin I thought was really juicy and delicious. Searing is key plus I watched it closely.....was done to 140’ on my thermometer in 13 minutes. I tent it with foil when it’s out of the oven and let it rest for 6 minutes. Temperature rises to 145’. The plum sauce was delicious. It didn’t look much like sliced plums after cooking but it did make a great textured sauce. I’ll be making this again. Great for company.

I made it and my husband enjoyed it. I'm usually hesitant to try new recipes because my husband is a picky eater, but he really liked this one! I added a little ginger and brown sugar as my plums weren't sweet enough. So yummy!

I made this using butterfly cut pork chops. We were delighted with the dish and will make it again and again! The sauce was delicious, after it reduced by half for perfect consistency.

This was an awesome dinner! I didn’t think I would like the baked plums but they were very good! I made it with no changes and will make it again!

Delicious- I added extra balsamic vinegar per suggestions from other reviewers. My guests all ate seconds and thirds!

I did the sweet and sour pork loin exactly as in the recepie. Because I do not have grill, I did it in a skillet. All at home enjoyed it. This I a keeper! Thanks

Loved the plumbs in this sauce!

I had grilled marinated tenderloin for a previous meal and wanted a sauce for the left-overs. So I followed this recipe but excluded all steps associated with the pork. I sauteed the onions in oil with the quartered plums for the time suggested, put it away in the fridge for a day, and then double wrapped it in tin foil with the 7 sprigs of thyme (I adjusted the recipe for 4) and placed on the grill at indirect medium heat for 35 minutes. I heated up a small amount of veg oil and transferred the sauce, quartered plums and all, to the oily skillet, added 1 1/2 C of water (less than called for), 4 TBL of balsamic vinegar (more than called for) and boiled on med-med high heat for about 7 minutes. I added a small mixture of flour and warm water to thicken it up just because I was impatient. It was great on the left over pork, which I heated up on the grill right before serving. I forgot the butter, but I loved the sauce. I am sure it would have tasted even better with the butter! When it is not too hot to turn on my oven, I will try the full recipe!

My cupboards were shy on shallots and balsamic vinegar, so I substituted garlic an white.

I came here looking for a nice summery dish and this did not disappoint! The salty and sweetness of this meal was great, and while it seemed maybe a little complicated before I started, it was actually incredibly easy to make! Will certainly be revisiting this one.

Great recipe! Made it today, i added more balsamic , for more intense flavor. Will make again, quick, easy and taste great!

Noticed that other reviews found sauce bland, so I added a tsp of dijon mustard and more fruit. Still pretty bland. Next time, I will sub dry vermouth for half the water. Good concept, comes together as recipe suggests. Just needs tweaking. The second time, I added a tablespoon of housing sauce, subbed dry vermouth for half the water, and added more fruit. Now it deserves 5 stars!

Getting my hubs to eat a pork tenderloin is next to impossible but he really liked this! It's a Win for this dish. I did have to substitute the plums for nectarines because my local store didn't have plums. The other change I made was just adding more balsamic because my hubs loves it and I was trying to win him over. To make this feel like a hearty meal (I'm carb cutting), I also made some mashed rutabaga on the side. Hubs loved all the onions and juice over the mash and I noticed he was scooping it along with the bit of pork and onion.

The pork tenderloin was super tender and the black plums were beautiful. I like how the pork turned out, but did not care for the sauce, as it basically tasted like sauteed onions. While I would cook the pork this way again, I wouldn't make this recipe (sauce) again.

Not what I was expecting. It made the pork taste more like beef. I don't think I would make it again.

I added 2 Tablespoons white sugar

Delicious meal- as though I made Sunday dinner on a Tuesday! Loved the flavors and the plums were just perfect! Didn’t change a thing and WILL make this again. Definitely a keeper!

Didn’t have fresh plums so made it with frozen dark sweet cherries.. Delish!

Pretty much followed the recipe to a tee and it resulted in a flavorful, moist, delicious entree. Winner, winner, pork dinner!

My husband loved it!

Simply amazing. I am obsessed. Can't wait to make it again. The flavor of the onions and the plums is the best.

Great recipe, would prefer more sauce and onions easy fix. I used nectarines instead of plums worked great.

This was OUTSTANDING. I followed the recipe as written (with the exception of using balsamic glaze and adding mushrooms) and it turned out tremendously. Definitely watch the video as it’s a step by step AND baked the tenderloin in the cast iron skillet I used to prep the ingredients. Excellent and makes you look like a gourmet. Will make again

My family and I loved this recipe! However, I would never have known to put it in the oven without watching the video.

This was delicious! I did add more balsalmic as others suggested. Chef John you never disappoint!!!