Roasted Pork Tenderloin with Fresh Plum Sauce
Roasted Pork Tenderloin with Fresh Plum Sauce
Ingredients
For the Roasted Pork Tenderloin and Plum Sauce
- 1 tablespoon vegetable oil
- 1 pork tenderloin
- salt, to taste
- ground black pepper, to taste
- 1 red onion, sliced
- 2 shallots, sliced
- 3 fresh thyme sprigs, or more to taste
- 2 plums, firm, pitted and each cut into 4 wedges
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon cold butter
Instructions
- 1
Preheat the oven to 400 degrees F.
⏱️ 5 min•🌡️ 400
- 2
Heat oil in a large, oven-proof skillet over medium-high heat. Generously season pork tenderloin with salt and black pepper. Cook tenderloin in hot oil until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate and set aside.
⏱️ 8 min
- 3
Sauté onion and a pinch of salt in drippings in the skillet until onion begins to soften, 3 to 5 minutes. Add shallots; reduce heat to medium. Cook and stir until onion and shallots are golden brown and caramelized, about 10 minutes.
⏱️ 15 min
- 4
Stir thyme into onion mixture, then place tenderloin on top. Set plums, skin-side down, around tenderloin. Transfer the skillet to the preheated oven.
⏱️ 2 min
- 5
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. Transfer pork and plums to a clean plate; cover with aluminum foil to keep warm.
⏱️ 22 min
- 6
Place the skillet over medium-high heat. Pour water and vinegar into onion mixture. Bring 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 in cold butter until melted and sauce is shiny.
⏱️ 11 min
- 7
Pour sauce over sliced pork and plums to serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Pork Tenderloin with Fresh Plum Sauce
Ingredients
For the Roasted Pork Tenderloin and Plum Sauce
- 1 tablespoon vegetable oil
- 1 pork tenderloin
- salt, to taste
- ground black pepper, to taste
- 1 red onion, sliced
- 2 shallots, sliced
- 3 fresh thyme sprigs, or more to taste
- 2 plums, firm, pitted and each cut into 4 wedges
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon cold butter
Instructions
- 1
Preheat the oven to 400 degrees F.
⏱️ 5 min•🌡️ 400 - 2
Heat oil in a large, oven-proof skillet over medium-high heat. Generously season pork tenderloin with salt and black pepper. Cook tenderloin in hot oil until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate and set aside.
⏱️ 8 min - 3
Sauté onion and a pinch of salt in drippings in the skillet until onion begins to soften, 3 to 5 minutes. Add shallots; reduce heat to medium. Cook and stir until onion and shallots are golden brown and caramelized, about 10 minutes.
⏱️ 15 min - 4
Stir thyme into onion mixture, then place tenderloin on top. Set plums, skin-side down, around tenderloin. Transfer the skillet to the preheated oven.
⏱️ 2 min - 5
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. Transfer pork and plums to a clean plate; cover with aluminum foil to keep warm.
⏱️ 22 min - 6
Place the skillet over medium-high heat. Pour water and vinegar into onion mixture. Bring 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 in cold butter until melted and sauce is shiny.
⏱️ 11 min - 7
Pour sauce over sliced pork and plums to serve.
⏱️ 1 min