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Pork Tenderloin with Balsamic Plum Reduction

Pork Tenderloin with Balsamic Plum Reduction

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
ziprose

ziprose

A nice cozy meal for when the nights get colder. It is great with orzo and walnut pilaf! I just happened to have spare blueberry juice, but any juice would work.

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Nutrition

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  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  2. Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet.
  3. Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
  4. Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.
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Reviews

DANIELA92
46

DANIELA92

8/30/2010

I doubled all the sauce ingredients except the plums. I used four bone-in pork chops because I didn't have a tenderloin. I seared the chops on both sides, removed and kept warm on plate under foil, then deglazed the pan with the balsamic vinegar, adding the brown sugar and honey, and finally plums; I let the sauce cook for 15 minutes to reduce, stirring often, then added the chops back in for another 10 minutes or so, coating them with the sauce. I did not puree/blend the reduction. It's nice to have a chunkier, more chutney-like texture with meat. Also, it's essential to reduce the ingredients to allow the full flavor to come through; a reduction brings the essential flavors out and concentrates them. Just thickening the sauce with cornstarch is NOT the same.

Seher
32

Seher

8/18/2010

This is an excellent dish and very easy to prepare. The reduction was delicious and made a beautiful presentation drizzled over the tenderloin medallions. I served it with skin-on garlic mashed red potatoes and farmer's market fresh green beans for a delightful summer evening feast.

Bobbie Jo
20

Bobbie Jo

8/30/2010

My husband called this his new favorite pork tenderloin! We've experimented with many rubs, marinades, etc., but this one is tops! I made the recipe as written except for the optional blueberry juice (because I didn't have any). He has requested this as his birthday dinner, which is next week. Thanks, ziprose, for the fantastic recipe!

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