Recipe by 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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salt and ground black pepper to taste
red onion, sliced
fresh thyme sprigs, or more to taste
firm plums, pitted and each cut into 4 wedges
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 from the sauce (and my plums were perfectly ripe and tasty). I'm wondering if mashing one of the plum wedges into the sauce or perhaps adding more thyme to it would add more flavor? You may want to start checking the pork temperature well before 20 minutes, because mine reached 145 degrees F at about 12 minutes (oven temps do vary). We enjoyed it, it was very moist and tender, and I definitely will make this again, but I will concentrate on improving the sauce (personal taste preference, I suppose).
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 well.
I had grilled marinated tenderloin for a previous meal and wanted a sauce for the left-overs. So I followed this recipe but excluded all steps associated with the pork. I sauteed the onions in oil with the quartered plums for the time suggested, put it away in the fridge for a day, and then double wrapped it in tin foil with the 7 sprigs of thyme (I adjusted the recipe for 4) and placed on the grill at indirect medium heat for 35 minutes. I heated up a small amount of veg oil and transferred the sauce, quartered plums and all, to the oily skillet, added 1 1/2 C of water (less than called for), 4 TBL of balsamic vinegar (more than called for) and boiled on med-med high heat for about 7 minutes. I added a small mixture of flour and warm water to thicken it up just because I was impatient. It was great on the left over pork, which I heated up on the grill right before serving. I forgot the butter, but I loved the sauce. I am sure it would have tasted even better with the butter! When it is not too hot to turn on my oven, I will try the full recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Pork Tenderloin with Fresh Plum Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 130
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