Recipe by ziprose
"A nice cozy meal for when the nights get colder. It is great with orzo and walnut pilaf! I just happened to have spare blueberry juice, but any juice would work."
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salt and ground black pepper to taste
plums, pitted and chopped
I doubled all the sauce ingredients except the plums. I used four bone-in pork chops because I didn't have a tenderloin. I seared the chops on both sides, removed and kept warm on plate under foil, then deglazed the pan with the balsamic vinegar, adding the brown sugar and honey, and finally plums; I let the sauce cook for 15 minutes to reduce, stirring often, then added the chops back in for another 10 minutes or so, coating them with the sauce. I did not puree/blend the reduction. It's nice to have a chunkier, more chutney-like texture with meat. Also, it's essential to reduce the ingredients to allow the full flavor to come through; a reduction brings the essential flavors out and concentrates them. Just thickening the sauce with cornstarch is NOT the same.
Not crazy for this dish.
This is an excellent dish and very easy to prepare. The reduction was delicious and made a beautiful presentation drizzled over the tenderloin medallions. I served it with skin-on garlic mashed red potatoes and farmer's market fresh green beans for a delightful summer evening feast.
My husband called this his new favorite pork tenderloin! We've experimented with many rubs, marinades, etc., but this one is tops! I made the recipe as written except for the optional blueberry juice (because I didn't have any). He has requested this as his birthday dinner, which is next week. Thanks, ziprose, for the fantastic recipe!
This way of cooking a tenderloin couldn't have been easier, but with fabulous results. It took just a little longer to get to 150 degrees internal temperature, but you'll want to watch carefully for it, since that temp yields a tender, not dry result. I served mine with the cranberry red wine sauce from AllRecipes recipe called, "Roast Beef Tenderloin with Cranberry-Red Wine Sauce" and served fingerling potatoes to accompany. The meal got rave reviews!
This was incredible! I used exactly what the recipe called for, but decided to double the sauce ingredients minus the plums (read in a previous review). The balsamic gave the sauce a wonderful bite, and kept it from being overwhelmingly sweet. I did not add the optional blueberry juice, but I would have if I had it. It's also a nice choice because it's not too labor intensive: once the pork goes into the oven, it doesn't take very long for the sauce to reduce properly. All in all, an deceptively simple meal that yields the look and taste of a restaurant quality dish!
This came out so much better than I'd anticipated. It's very quick and easy to do. The only thing I did differently was add half a teaspoon of cornstarch to the sauce to thicken it since I didn't want to wait for it to reduce. Will try it out with the girlfriend for sure.
Delicious - I substituted a pear for the plum and used white grape juice
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Tenderloin with Balsamic Plum Reduction
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 55
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