Pork Tenderloin with Balsamic Plum Reduction

Recipe View Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. (5 minutes)

Recipe View Season the pork tenderloin generously with salt and freshly ground black pepper. (2 minutes)

Recipe View Heat olive oil in a heavy-bottomed, oven-safe skillet over high heat until shimmering. Carefully place the tenderloin in the hot oil. Sear on all sides until a rich golden-brown crust forms, about 2-3 minutes per side. (10 minutes)

Recipe View Transfer the skillet with the seared tenderloin to the preheated oven. Roast until an internal thermometer inserted into the thickest part of the pork registers 145°F (63°C) for medium doneness, approximately 12-15 minutes. (15 minutes)

Recipe View Remove the skillet from the oven and transfer the pork to a cutting board. Tent loosely with foil and let rest for 10 minutes to allow the juices to redistribute. (10 minutes)

Recipe View While the pork rests, prepare the balsamic plum reduction. In a small saucepan, combine the chopped plums, balsamic vinegar, brown sugar, honey, and blueberry juice. Bring to a simmer over medium-low heat, stirring frequently, until the plums soften and begin to break down, about 8-10 minutes. (10 minutes)

Recipe View Transfer the plum mixture to a blender or use an immersion blender to puree until smooth. (3 minutes)

Recipe View Return the sauce to the saucepan and continue to simmer over low heat, stirring occasionally, until the sauce has reduced and thickened to a luxurious, apple butter-like consistency, about 5-7 minutes more. (7 minutes)

Recipe View Slice the rested pork tenderloin into medallions. Arrange on plates and generously spoon the balsamic plum reduction over the top. Garnish with fresh thyme sprigs, if desired. Serve immediately.