Pork Tenderloin with Balsamic Plum Reduction

Name: Pork Tenderloin with Balsamic Plum Reduction
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 1 Tbsp brown sugar; 4 servings salt and ground black pepper to taste; 1 Tbsp honey; 1 Tbsp olive oil; 1 pork tenderloin

Pork Tenderloin with Balsamic Plum Reduction might be a good recipe to expand your main course collection. Watching your figure? This gluten free and dairy free recipe has 610 calories, 94g of protein, and 20g of fat per serving. This recipe serves 4. This recipe covers 39% of your daily requirements of vitamins and minerals. If you have balsamic vinegar, pork tenderloin, salt and ground pepper, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Season the pork tenderloin with salt and pepper.

Ingredients you will need

Pork Tenderloin

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.

Ingredients you will need

Olive Oil

Meat

Pork

Cooking Oil

Equipment you will use

Frying Pan

Transfer the pork to the lined baking sheet.

Ingredients you will need

Pork

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Oven

Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.

Ingredients you will need

Pork

Equipment you will use

Oven

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.

Ingredients you will need

Balsamic Vinegar

Blueberry Juice

Brown Sugar

Honey

Plum

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Apple Butter

Plum Sauce

Sauce

Pork

Equipment you will use

Sauce Pan

Blender

Equipment

Ingredients

Servings:

2Tbsps

balsamic vinegar 1Tbsp

brown sugar 4servings

salt and ground black pepper to taste 1Tbsp

honey 1Tbsp

olive oil 1

pork tenderloin

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Reginato Malbec rosé with a 4.8 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.