Roasted Pork Tenderloin with Fresh Plum Sauce

Recipe View Preheat the oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View Heat the vegetable oil in a large, oven-proof skillet over medium-high heat. Generously season the pork tenderloin with salt and freshly ground black pepper. Sear the tenderloin in the hot oil until browned on all sides, about 2 to 4 minutes per side. Transfer the tenderloin to a plate and set aside. (10 minutes)

Recipe View Add the sliced red onion and a pinch of salt to the skillet. Sauté until the onion begins to soften, about 3 to 5 minutes. Add the sliced shallots and reduce the heat to medium. Cook and stir until the onion and shallots are golden brown and caramelized, about 10 minutes. (15 minutes)

Recipe View Stir in the fresh thyme sprigs. Place the seared tenderloin on top of the onion mixture. Arrange the plum wedges, skin-side down, around the tenderloin. Transfer the skillet to the preheated oven. (5 minutes)

Recipe View Roast until the 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 the pork and plums to a clean plate; cover loosely with aluminum foil to keep warm. (25 minutes)

Recipe View Place the skillet over medium-high heat. Pour in the water and balsamic vinegar. Bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook and stir until the liquid is reduced by half, about 5 to 10 minutes. Remove from heat. (15 minutes)

Recipe View Whisk in the cold butter until melted and the sauce is glossy and emulsified. (2 minutes)

Recipe View Slice the pork tenderloin and arrange on a serving platter with the roasted plums. Drizzle generously with the plum sauce and serve immediately.