This recipe is currently one of my favorites. The plum sauce pairs absolutely perfectly with the pork tenderloin. As you can see, I had side dishes of broccoli and mashed potatoes. I have made this dish for my parents and then later for my grandparents and it was a hit both times. This is a great fall or winter dish. The pork comes out moist and extremely soft using this recipe.
I based the plum sauce recipe off this one.
Pork Tenderloin with Pureed Plum Sauce
for the pork-
- 1 pork tenderloin
- salt and pepper to taste
- 1 tablespoon rosemary
- 1-2 tablespoons EVOO
for the sauce-
- 2 plums, pitted and chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 2 tablespoons orange juice
- Preheat your oven to 400 degrees F. Line a baking sheet or dish with foil.
- Season the pork tenderloin. I like to do these things in the sink or over a cutting board to decrease the mess. Massage the pork with EVOO, rosemary, s&p. Heat oil in a skillet over high heat until the oil shimmers, then gently lay the pork into the hot oil. Make sure the pork does not stick to the bottom of the pan. Cook until the pork is seared golden brown, about 3 minutes per side. Place the pork onto the sheet with foil.
- Bake in the oven for 15 minutes, or until a thermometer inserted reads 145 degrees F (I’ve never done this and find it unnecessary.).
- Meanwhile, make the sauce. Cook the plums, vinegar, sugar, honey and OJ in a small saucepan over medium-low heat, stirring often for about 10 minutes until plums are soft. Transfer the sauce to a blender and blend until smooth. Return to the saucepan and simmer until the liquid is reduced and thickened to the consistency of apple butter (great description). Spoon plum sauce over the sliced pork and serve. Enjoy!!