Pork Tenderloin with Balsamic Plum Reduction

Pork Tenderloin with Balsamic Plum Reduction
You can never have too many main course recipes, so give Pork Tenderloin with Balsamic Plum Reduction a try. One serving contains 613 calories, 94g of protein, and 20g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. If you have balsamic vinegar, honey, brown sugar, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
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2
Season the pork tenderloin with salt and pepper.
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3
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.
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4
Transfer the pork to the lined baking sheet.
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5
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.
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6
Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
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7
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.
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8
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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Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. 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. One wine you could try is La Celian Elite Malbec. It has 4.8 out of 5 stars and a bottle costs about 20 dollars.
La Celia Elite Malbec
La Celia Elite Malbec
Complex aromas where the red and juicy fruit stands out, with elegant floral contribution and fresh herbs.The aging in oak has achieved in this wine an exquisite combination prevailing the fruit. In mouth there is an austere entrance and great length. In the mouth, the tannins are soft and silky. Ideal to drink with goat cheese board, contains roasted vaccine, humita, roasted vegetables, pears in Malbec reduction. 
DifficultyHard
Ready In45 m.
Servings4
Health Score48
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