Post by Jody on Apr 29, 2018 15:43:03 GMT -8
Ingredients
1 pork tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter
Directions
Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
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.
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.
Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around
pork tenderloin. Transfer skillet to preheated oven.
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.
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.
1 pork tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter
Directions
Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
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.
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.
Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around
pork tenderloin. Transfer skillet to preheated oven.
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.
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.
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