Pork Tenderloin with Sweet Balsamic Plum Sauce. Only 6 ingredients! The sticky plum reduction glaze is so flavorful, you’ll want to double the recipe just for the plum sauce!
This is one of the best recipes to make pork. Pork and plums go really well together in this recipe and also in this Baked Pork Tenderloin with Apples and Plums. Very easy to make, only 6 ingredients, and the preparation time is minimum. And, it’s a delicious way to use some plums! Pork tenderloin coated with plum sauce looks quite pretty when served, too!
Recipe notes about cooking the pork tenderloin
- Make sure to trim pork tenderloin of any silver skin.
- Use Montreal seasoning to season the pork or just use salt and pepper.
- Roast pork tenderloin 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).
The plum sauce adds the fruitiness and sweetness to the pork tenderloin. If you like your pork tenderloin without any sweetness, try this Oven Roasted Pork Tenderloin with Mustard, Garlic and Herbs.
Recipe notes about plum sauce
- Use fresh plums and slice them up into small cubes.
- Cook the plum sauce (cubed plums, balsamic vinegar and honey) for about 10-15 minutes on simmer. Then, let the sauce sit off heat, covered, for 10 minutes, until it cools a bit. As the plum sauce cools (but does not become cold) it will thicken thanks to honey.
Pork Tenderloin is roasted in the oven, and then coated with Sweet Balsamic Plum Sauce. Only 6 ingredients! The sticky plum reduction glaze is made with fresh plums, honey, and balsamic vinegar.
- 2 tablespoons olive oil
- 1.5 lb pork tenderloin , boneless
- 1 tablespoon Montreal seasoning or other favorite rub or just salt and pepper
- 5 plums , cubed into very small slices
- 3 tablespoons balsamic vinegar
- 4 tablespoons honey
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.
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.