Pork Tenderloin with Roasted Plum and Onion Pan Sauce

Name: Pork Tenderloin with Roasted Plum and Onion Pan Sauce
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 tbsp Balsamic Vinegar; 1 tsp Butter; 3 whole Fresh Thyme; 2 whole Plum; 1 whole Pork Tenderloin; 1 whole Red Onion; 1 pinch Salt & Pepper; 2 whole Shallot; 1 tbsp Vegetable Oil; 1 cup Water

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

Pork Tenderloin with Roasted Plum and Onion Pan Sauce features tender, juicy slices of pork coated in a glossy sauce that balances the sweetness of ripe plums with the gentle bite of caramelized onions and shallots. A hint of thyme and a splash of balsamic add depth, while a touch of butter rounds everything out. Serve this elegant yet comforting dish for a cozy dinner or a small gathering.

Prep10 mins
Cook50 mins
Serves2
DifficultyMedium

1

Preheat the oven to 400 degrees F (200 degrees C).
2

Heat oil in a large oven-safe skillet over medium-high heat. Generously season the pork tenderloin with salt and black pepper. Sear the tenderloin in the hot oil until browned on all sides, 2 to 4 minutes per side, then transfer it to a plate and set aside.
3

Sauté the onion with a pinch of salt in the skillet drippings until it starts to soften, 3 to 5 minutes. Add the shallots and reduce the heat to medium. Cook, stirring, until the onion and shallots are golden brown and caramelized, about 10 minutes.
4

Stir the thyme into the onion mixture, then set the tenderloin on top. Arrange the plums, skin-side down, around the tenderloin and transfer the skillet to the preheated oven.
5

Roast until the 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). Move the pork and plums to a clean plate and cover with aluminum foil to keep warm.
6

Set the skillet over medium-high heat. Add the water and vinegar to the onion mixture. Bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spoon. Cook, stirring, until the liquid reduces by half, 5 to 10 minutes. Remove from the heat and whisk in the cold butter until melted and the sauce is glossy.
7

Pour the sauce over the sliced pork and plums to serve.