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My review
Roasted Pork Tenderloin with Fresh Plum Sauce
Chef John
"When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk."
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Ingredients
1 h servings 370 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
- Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
- Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
- Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
- Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.
Nutrition Facts
Per Serving: 370 calories; 14.5 g fat; 22.5 g carbohydrates; 37.4 g protein; 104 mg cholesterol; 182 mg sodium. Full nutrition
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Reviews
Read all reviews 2533 Ratings
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Most helpful positive review
8/31/2014
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 ...
Most helpful critical review
7/31/2017
Not what I was expecting. It made the pork taste more like beef. I don't think I would make it again.
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8/31/2014
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 ...
1/23/2015
Great recipe! My family loved it. Only issue I see with the recipe itself is that it never tells you to put the pan in the oven. Had I not watched the video I would have never known.
5/2/2015
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 wel...
9/13/2016
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!!
4/25/2017
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.
9/20/2016
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....
10/1/2015
Totally agree about adding more balsamic and thyme to give a more flavorful sauce. Overall it was delicious!
9/3/2015
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 ...
3/30/2018
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 inf...