Roasted Pork Tenderloin with Fresh Plum Sauce

Roasted Pork Tenderloin with Fresh Plum Sauce

Chef John

"When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk."
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1 h servings 370 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
  2. Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
  3. Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  4. Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin.
  5. Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
  6. Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.


Read all reviews 12
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Followed the directions to the letter, and found the sauce to be a little diluted and bland. I added more balsamic and let it reduce which helped intensify the flavor, but I was expecting more ...

Great recipe! My family loved it. Only issue I see with the recipe itself is that it never tells you to put the pan in the oven. Had I not watched the video I would have never known.

I have made this recipe many times. I also add more Balsamic to my sauce. I use a larger tenderloin and add more fruit. I have also made it with Apples, fantastic. Love it and it freezes wel...

Totally agree about adding more balsamic and thyme to give a more flavorful sauce. Overall it was delicious!

I used a small boneless pork roast because it was less expensive than pork loin, 3 Tablespoons of balsamic vinegar, 2 tablespoons of butter and chicken stock instead of water. It was completely ...

Worked fine, will do it again, probably will use plums or some berries.

I used white plums that are in season right now. Definitely use plums that are firm. Mine were a bit over ripe, but very sweet. I used centre cut pork loin because that is what I had on hand....

I doubled the recipe with 2 Granny Smith apples instead of the plums since it's what I had on hand and then followed the recipe - it was delicious!!

My family and I loved this recipe! However, I would never have known to put it in the oven without watching the video.

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