Balsamic Plum Glazed Pork Tenderloin: A Symphony of Sweet and Savory

## Introduction

Pork tenderloin is a cut of meat that is often overlooked, yet it’s incredibly versatile, lean, and quick to cook. When paired with the right flavors, it elevates from a simple weeknight dinner to a gourmet experience. This recipe showcases pork tenderloin’s potential by marrying it with a rich, sweet, and tangy balsamic plum reduction. The natural sweetness of plums is beautifully balanced by the acidity of balsamic vinegar, creating a glaze that caramelizes perfectly on the pork, yielding a moist and flavorful dish that will impress even the most discerning palate.

This recipe is designed to be approachable for home cooks of all skill levels. We’ll walk you through each step, from preparing the pork tenderloin to creating the luscious balsamic plum reduction, ensuring a successful and delicious outcome. Get ready to embark on a culinary adventure that will transform your perception of pork tenderloin!

## Ingredients

### For the Pork Tenderloin:

* 2 pork tenderloins (about 1 pound each), silver skin removed
* 2 tablespoons olive oil
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon dried thyme
* 1/2 teaspoon smoked paprika
* Salt and freshly ground black pepper to taste

### For the Balsamic Plum Reduction:

* 1 pound ripe plums, pitted and quartered
* 1/2 cup balsamic vinegar
* 1/4 cup chicken broth (low sodium preferred)
* 2 tablespoons brown sugar, packed
* 1 tablespoon soy sauce (low sodium preferred)
* 1 tablespoon Dijon mustard
* 1 clove garlic, minced
* 1/2 teaspoon grated fresh ginger
* 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
* 1 tablespoon butter
* Fresh thyme sprigs, for garnish (optional)

## Equipment

* Cutting board
* Sharp knife
* Large skillet or Dutch oven
* Small saucepan
* Measuring cups and spoons
* Meat thermometer
* Tongs
* Whisk

## Instructions

### Step 1: Prepare the Pork Tenderloin

1. **Remove the Silver Skin:** The silver skin is a thin, silvery membrane that runs along the side of the pork tenderloin. It can be tough and chewy, so it’s best to remove it. To do this, slide a sharp knife under the silver skin at one end and carefully run the knife along the tenderloin, separating the silver skin from the meat. Use a paper towel to grip the silver skin for better control.
2. **Pat Dry and Season:** Pat the pork tenderloins dry with paper towels. This will help them to brown nicely in the skillet. In a small bowl, combine the garlic powder, onion powder, dried thyme, smoked paprika, salt, and pepper. Rub the spice mixture all over the pork tenderloins, ensuring they are evenly coated. Don’t be shy with the seasoning; it’s what gives the pork its flavor.

### Step 2: Sear the Pork Tenderloin

1. **Heat the Oil:** Heat the olive oil in a large skillet or Dutch oven over medium-high heat. The skillet should be large enough to accommodate both tenderloins without overcrowding. You want the oil to be hot but not smoking.
2. **Sear the Pork:** Once the oil is hot, carefully place the seasoned pork tenderloins in the skillet. Sear them for 2-3 minutes per side, or until they are nicely browned. Searing creates a flavorful crust and helps to seal in the juices.
3. **Remove from Skillet:** Remove the seared pork tenderloins from the skillet and set them aside on a plate. Don’t worry about cooking them all the way through at this point; they will finish cooking in the oven.

### Step 3: Make the Balsamic Plum Reduction

1. **Sauté Aromatics:** In the same skillet (don’t clean it), add the minced garlic and grated ginger. Sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
2. **Add Plums and Balsamic Vinegar:** Add the quartered plums and balsamic vinegar to the skillet. Stir to combine.
3. **Add Remaining Ingredients:** Add the chicken broth, brown sugar, soy sauce, Dijon mustard, and red pepper flakes (if using). Stir well to dissolve the brown sugar.
4. **Simmer and Reduce:** Bring the mixture to a simmer over medium heat. Reduce the heat to low and simmer for 20-25 minutes, or until the plums are very soft and the sauce has thickened to a syrupy consistency. Stir occasionally to prevent sticking.
5. **Adjust Seasoning:** Taste the sauce and adjust the seasoning as needed. You may want to add a little more brown sugar if it’s too tart, or a little more soy sauce if it needs more saltiness.
6. **Strain the Sauce (Optional):** For a smoother sauce, you can strain it through a fine-mesh sieve, pressing down on the solids to extract as much flavor as possible. Discard the solids.
7. **Finish with Butter:** Stir in the butter until it is melted and the sauce is glossy.

### Step 4: Bake the Pork Tenderloin

1. **Preheat Oven:** Preheat the oven to 375°F (190°C).
2. **Return Pork to Skillet:** Return the seared pork tenderloins to the skillet with the balsamic plum reduction.
3. **Bake:** Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer to ensure accurate doneness.
4. **Rest:** Remove the skillet from the oven and transfer the pork tenderloins to a cutting board. Tent them loosely with foil and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork.

### Step 5: Slice and Serve

1. **Slice the Pork:** Slice the pork tenderloins into 1/2-inch thick medallions.
2. **Serve:** Arrange the sliced pork on a serving platter. Spoon the balsamic plum reduction over the pork. Garnish with fresh thyme sprigs, if desired.

## Serving Suggestions

This Balsamic Plum Glazed Pork Tenderloin is a versatile dish that pairs well with a variety of sides. Here are a few suggestions:

* **Roasted Vegetables:** Roasted Brussels sprouts, asparagus, carrots, or sweet potatoes are all excellent choices.
* **Mashed Potatoes or Cauliflower:** Creamy mashed potatoes or cauliflower provide a comforting contrast to the tangy glaze.
* **Quinoa or Rice:** A simple grain like quinoa or rice is a healthy and satisfying accompaniment.
* **Salad:** A fresh green salad with a light vinaigrette provides a refreshing counterpoint to the richness of the pork.
* **Wine Pairing:** A Pinot Noir or a light-bodied red wine complements the flavors of the pork and plum reduction.

## Tips and Variations

* **Plum Varieties:** Feel free to experiment with different varieties of plums. Black plums, red plums, or even pluots (a hybrid of plums and apricots) will all work well. Just be sure to adjust the amount of brown sugar depending on the sweetness of the plums.
* **Spice Level:** Adjust the amount of red pepper flakes to your liking. If you prefer a spicier dish, you can add more red pepper flakes or a pinch of cayenne pepper.
* **Herbs:** Experiment with different herbs. Rosemary, sage, or oregano would also be delicious additions to the spice rub or the balsamic plum reduction.
* **Sweetener:** If you don’t have brown sugar, you can substitute it with honey or maple syrup. Just be sure to adjust the amount to taste.
* **Make Ahead:** The balsamic plum reduction can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently before serving.
* **Slow Cooker Adaptation:** While this recipe is designed for the oven, you can adapt it for a slow cooker. Sear the pork tenderloins as directed, then place them in the slow cooker with the balsamic plum reduction. Cook on low for 4-6 hours, or until the pork is tender. Be aware that the pork may not brown as nicely in the slow cooker, and the sauce may need to be thickened with a cornstarch slurry at the end.
* **Grilling Option:** Sear the pork tenderloin on the grill, then move to indirect heat to finish cooking, basting with the balsamic plum reduction. The grill will impart a smoky flavor to the pork.

## Nutritional Information (Approximate, per serving)

* Calories: 350-400
* Protein: 30-35g
* Fat: 15-20g
* Carbohydrates: 20-25g

*(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.)*

## Conclusion

This Balsamic Plum Glazed Pork Tenderloin is a sophisticated yet simple dish that is perfect for a weeknight dinner or a special occasion. The combination of the tender pork and the sweet and tangy balsamic plum reduction is a flavor explosion that will leave you wanting more. With its easy-to-follow instructions and versatile serving options, this recipe is sure to become a staple in your culinary repertoire. So, gather your ingredients, put on your apron, and get ready to create a memorable meal that will impress your family and friends.

Enjoy the symphony of flavors!

## Recipe Card

**Balsamic Plum Glazed Pork Tenderloin**

A delightful combination of tender pork tenderloin with a sweet and tangy balsamic plum reduction.

**Prep Time:** 20 minutes
**Cook Time:** 35 minutes
**Total Time:** 55 minutes
**Servings:** 4-6

**Ingredients:**

* 2 pork tenderloins (about 1 pound each), silver skin removed
* 2 tablespoons olive oil
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon dried thyme
* 1/2 teaspoon smoked paprika
* Salt and freshly ground black pepper to taste
* 1 pound ripe plums, pitted and quartered
* 1/2 cup balsamic vinegar
* 1/4 cup chicken broth (low sodium preferred)
* 2 tablespoons brown sugar, packed
* 1 tablespoon soy sauce (low sodium preferred)
* 1 tablespoon Dijon mustard
* 1 clove garlic, minced
* 1/2 teaspoon grated fresh ginger
* 1/4 teaspoon red pepper flakes (optional)
* 1 tablespoon butter
* Fresh thyme sprigs, for garnish (optional)

**Instructions:**

1. Preheat oven to 375°F (190°C).
2. Season pork tenderloins with garlic powder, onion powder, thyme, paprika, salt, and pepper.
3. Sear pork tenderloins in olive oil over medium-high heat for 2-3 minutes per side. Remove from skillet.
4. In the same skillet, sauté garlic and ginger for 1-2 minutes.
5. Add plums, balsamic vinegar, chicken broth, brown sugar, soy sauce, Dijon mustard, and red pepper flakes (if using). Simmer for 20-25 minutes, or until sauce thickens.
6. Stir in butter.
7. Return pork tenderloins to the skillet and bake for 15-20 minutes, or until internal temperature reaches 145°F (63°C).
8. Let rest for 5-10 minutes before slicing.
9. Slice and serve with balsamic plum reduction. Garnish with thyme sprigs, if desired.

**Notes:**

* Adjust spice level by adding more or less red pepper flakes.
* The balsamic plum reduction can be made ahead of time.

Enjoy!