Roasted Pork Tenderloin with Plum Sauce

Video

Images

Ingredients/ Instructions

Ingredients

• 1 tbsp vegetable oil
• 1 pork tenderloin - not loin
• 1 red onion
• 2 shallots
• fresh thyme springs
• salt and fresh ground black pepper to taste
• 1 tbsp balsamic vinegar
• 1 cup water
• 2 firm plums
• 1 tsp cold butter

Instructions

Step 1

Season pork tenderloin with salt and black pepper. Tie the small end to make it even. Add 1 tbsp vegetable oil in a pan over a heat, brown the pork tenderloin on 4 sides.
Then remove the pork tenderloin, and set aside.

Step 2

Add 1 sliced red onion in the pan, and add some salt. Saute this until the onion slices are soft a little bit.
Add 2 sliced shallots. Give them a stir.

Step 3

Take 2 firm plums. Cut each one into half. Take off the seeds. Cut each half into quarters.
Add the plum quarters and the fresh thyme springs to the pan. The skin side of the plums are down.
Put the pork tenderloin back in the pan.

Step 4

Cook them in an oven at 400F for 20 minutes. Then remove, and transfer the pork tenderloin and the plums to a plate. Let sit for 10-12 minutes.

Step 5

Add 1 cup water and 1 tbsp balsamic vinegar into the pan. Give it a stir.
Cook it over medium heat. Reduce by half. Then turn off the heat, add 1 tsp cold butter, some salt and pepper.
Stir well.

Step 6

To serve, transfer some plums and pork tenderloin slices on a plate, spoon over some sauce. Enjoy.

Comments

• John - Thu 11 Mar 2010 @ 15:36

  It's been stone fruit nirvana around here lately - peaches, apricots, nectarines, pluots, and plums stacked high in gravity-defying piles. Whether eaten outside, or over a sink, the sweet juices running down your chin a sign you've chosen well. A part of me thinks it wrong not to eat every one of these fruits raw because before you can say "Happy Labor Day," they'll be gone for another year.

• John - Thu 11 Mar 2010 @ 15:37

  But, cooking is all about exceptions and compromises. Just as in winter, when we convince ourselves that there's nothing wrong with using canned peaches - in summer there are times when we have to talk ourselves into sacrificing a few fresh plums for the sake of the roast. This video recipe for pork tenderloin, featuring roasted plums, is so good that any feelings of guilt will disappear like the butter we use to finish this delicious sauce. 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. I've also included some links below to other video recipes that use pork tenderloin - one of the best, and easiest, protein choices there is. Enjoy!