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
Prep Time
45 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute
gently loosen the meat from the bottom of the skillet
if necessary. Cook until the pork is seared a golden brown color
about 3 minutes per side. Transfer the pork to the lined baking sheet.
Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C)
about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
Cook the plums
balsamic vinegar
brown sugar
honey
and blueberry juice in a small saucepan over medium-low heat
stirring often
until the plums are soft
about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter
about 5 more minutes. Spoon plum sauce over the sliced pork to serve.
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