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Roasted Pork Tenderloin with Fresh Plum Sauce
Prep
10 mins
Cook
50 mins
Servings
2
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks fancy but comes together in just an hour. Roasted pork tenderloin is naturally lean and packed with protein, making it a smart choice for anyone watching their health without sacrificing flavor. What really sets this dish apart is the fresh plum sauce, which adds a beautiful sweet and tangy complexity that feels restaurant quality. The best part? Most of these ingredients are probably already in your kitchen. Red onions, shallots, and fresh thyme create an aromatic base while the plums caramelize into something absolutely delicious. Trust me, your family will think you spent all day in the kitchen.
Ella x
Ingredients
- 11 pork tenderloin, salt and ground black pepper to taste
- 11 tablespoon vegetable oil
- 11 red onion, sliced
- 22 shallots, sliced
- 33 fresh thyme sprigs, or more to taste
- 22 firm plums, pitted and each cut into 4 wedges
- 11 cup water
- 11 tablespoon balsamic vinegar
- 11 teaspoon cold butter
Detail level
Instructions
- 1
Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
- 2
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.
- 3
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.
- 4
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.
- 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 (63 degrees C). Transfer pork and plums to a plate.
- 6
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.
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