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Pork Tenderloin with Balsamic Plum Reduction

Reviewed: Oct. 2, 2012
My fiance just raved all through this meal! changes I made: I cooked the meat according to the recipe, but added a couple slices of plums to the skillet where the meat seared in the beginning. For the sauce, I used 1 apple (skinned) and 1 plum, less than 1 T br sugar, 1 T honey, 2 T balsamic, and a spoonful of natural apple and plum puree. I cooked this down for about 30 minutes and did not use a blender. There were still soft chunks of apple left and it was pretty thick. more like a confit or chutney than a sauce. The great thing about this recipe is that there is a lot of down time (meat cooking, plums reducing) so you can really make a whole meal in 45 minutes. I served with homemade mashed potatoes and sauteed asparagus.
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