Pork Tenderloin with Sweet Balsamic Plum Sauce-Glaze
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 5 servings
2 tablespoons olive oil
1 pork tenderloin (1.5 pounds), boneless
Montreal seasoning or just salt and pepper, or other favorite rub
5 plums, cubed into very small slices
3 tablespoons balsamic vinegar
4 tablespoons honey
To cook pork tenderloin:
Preheat oven to 425 F.
Trim pork tenderloin of any silver skin. Rub all of tenderloin all over with olive oil. Spoon the Monreal seasoning (or salt and pepper, or other favorite rub) over the tenderloin and spread it to cover the entire cut of meat from all sides.
Place the pork tenderloin in a roasting pan, cover loosely with aluminum foil and bake for 30-40 minutes in a preheated oven at 425 F, until the tenderloin is cooked through and pale pink in the center, or until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C). Depending on your oven, you might have to cook pork longer than 30-40 minutes. Remove the pork tenderloin from the oven and slice in the center to check for desired doneness - if it's too pink for you, cover the pan with foil and let it sit for 10-15 minutes on the counter (the pork will continue cooking in its own heat).
When ready to serve, slice the pork into 1-inch slices.
To make plum sauce (glaze):
In a medium size skillet, combine cubed plums, balsamic vinegar and honey and bring to boil. Reduce to simmer (but so that it's still boiling on lower heat) and cook, stirring occasionally, for 10-15 minutes, uncovered, to reduce the sauce. The plums should soften and release juices. Remove from heat, cover and let it sit for another 10 minutes, covered, before serving, - that will help the sauce to thicken.
Spoon the plum sauce over the sliced pork tenderloin.