Ingredients
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1 tablespoon vegetable oil
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1 pork tenderloin
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salt and ground black pepper to taste
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1 red onion, sliced
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2 shallots, sliced
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3 fresh thyme sprigs, or more to taste
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2 firm plums, pitted and each cut into 4 wedges
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1 cup water
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1 tablespoon balsamic vinegar
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1 teaspoon cold butter
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Heat oil in a large, oven-proof skillet over medium-high heat. Generously season pork tenderloin with salt and black pepper. Cook tenderloin in hot oil until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate and set aside.
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Sauté onion and a pinch of salt in drippings in the skillet until onion begins to soften, 3 to 5 minutes. Add shallots; reduce heat to medium. Cook and stir until onion and shallots are golden brown and caramelized, about 10 minutes.
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Stir thyme into onion mixture, then place tenderloin on top. Set plums, skin-side down, around tenderloin. Transfer the skillet to the preheated oven.
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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 clean plate; cover with aluminum foil to keep warm.
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Place the skillet over medium-high heat. Pour water and vinegar into onion mixture. Bring 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 in cold butter until melted and sauce is shiny.
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Pour sauce over sliced pork and plums to serve.
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Nutrition Facts (per serving)
| 370 | Calories |
| 15g | Fat |
| 23g | Carbs |
| 37g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 370 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 4g | 21% |
| Cholesterol 104mg | 35% |
| Sodium 182mg | 8% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 2g | 9% |
| Total Sugars 12g | |
| Protein 37g | 75% |
| Vitamin C 16mg | 18% |
| Calcium 54mg | 4% |
| Iron 3mg | 14% |
| Potassium 929mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
