adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted Pork Tenderloin with Fresh Plum Sauce
Roasted Pork Tenderloin with Fresh Plum Sauce
0 Likes
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Chef John's savory pork tenderloin with plum sauce, caramelized red onions, shallots, balsamic vinegar, and thyme is a delicious one-pan dish.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 pork tenderloin
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter
Instructions:
  • Preheat the oven to 400°F (200°C) for a perfectly cooked dish!
  • In a large oven-proof skillet, heat oil over medium-high heat. Season pork tenderloin generously with salt and black pepper. Brown tenderloin on all sides in the hot oil, about 2 to 4 minutes per side. Transfer to a plate and set aside.
  • In the skillet with drippings, sauté onion with a pinch of salt until softened, about 3 to 5 minutes. Add shallots and cook over medium heat until golden brown and caramelized, approximately 10 minutes.
  • Mix fragrant thyme into the savory onion mixture, followed by gently laying the tenderloin on top. Arrange plums, skin-side down, around the tenderloin in the skillet. Finally, carefully transfer the skillet to the preheated oven.
  • Cook the pork until it is slightly pink in the center for approximately 20 minutes. Use an instant-read thermometer to ensure the center reads at least 145 degrees F (63 degrees C). Transfer the pork and plums to a clean plate and cover with aluminum foil to keep warm.
  • Heat the skillet over medium-high heat. Add water and vinegar to the onion mixture. Bring to a boil, while using a wooden spoon to scrape off the browned bits from the bottom of the pan. Cook and stir until the liquid reduces by half, about 5 to 10 minutes. Remove from heat and whisk in cold butter until melted and the sauce is shiny.
  • Drizzle the sauce over the sliced pork and plums before serving.

Similar Recipes