Pork Tenderloin with Balsamic Plum Reduction

Name: Pork Tenderloin with Balsamic Plum Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp Balsamic Vinegar; 2 tbsp Blueberry Juice; 1 tbsp Brown Sugar; 1 tbsp Honey; 1 tbsp Olive Oil; 1.5 whole Plum; 1 whole Pork Tenderloin; 1 dash Salt & Pepper

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Gluten-Free Paleo 🦴

Pork Tenderloin with Balsamic Plum Reduction features juicy, pan-seared meat finished in the oven and topped with a glossy sauce that mingles ripe plum sweetness with balsamic tang. The reduction’s fruity depth and gentle acidity highlight the pork’s richness, making it fitting for a relaxed weeknight dinner or an impressive dish for company.

Prep15 mins
Cook30 mins
Serves4
DifficultyEasy

1

Preheat the 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 it shimmers; carefully place the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet if needed. Cook until the pork is seared to a golden brown, about 3 minutes per side. Move the pork to the lined baking sheet.
3

Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center registers at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and let it rest for 10 minutes before slicing into medallions.
4

In a small saucepan over medium-low heat, cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice, 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 texture of apple butter, about 5 more minutes. Spoon the plum sauce over the sliced pork to serve.