Pork Tenderloin with Roasted Plums
Elevate your dinner table with this elegant yet easy-to-make Pork Tenderloin with Roasted Plums. This recipe pairs juicy, perfectly seasoned pork with caramelized plums, creating a harmonious balance of savory and sweet flavors. A fragrant marinade of paprika, cinnamon, and fresh thyme provides the perfect seasoning for the tenderloin, while honey and balsamic vinegar add a tangy sweetness to the plums as they roast to perfection. Searing the pork enhances its flavor, while the one-skillet cooking method ensures minimal cleanup. Ideal for a weeknight treat or special occasion, this dish is ready in just 45 minutes and serves four. Perfectly tender pork, luscious roasted plums, and a drizzle of flavorful pan juices create a show-stopping meal that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 piece (about 1.5 lbs) pork tenderloin
- 6 medium (halved and pitted) plums
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 cloves (minced) garlic
- 1 teaspoon (chopped, plus extra sprigs for garnish) fresh thyme
- 1 teaspoon paprika
- 0.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon butter
Instructions
Preheat your oven to 400°F (200°C).
Season the pork tenderloin with salt, black pepper, paprika, and cinnamon. Rub the seasoning evenly over the meat.
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2 minutes per side. Remove the pork from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant.
Add the halved and pitted plums to the skillet, cut side down. Cook for 2-3 minutes until lightly caramelized.
Drizzle the honey and balsamic vinegar over the plums, and sprinkle with chopped fresh thyme.
Nestle the pork tenderloin back into the skillet among the plums. Add a few whole sprigs of thyme on top.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
Serve the pork tenderloin sliced, with the roasted plums and pan juices spooned over the top. Garnish with additional thyme sprigs if desired.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 76.5 g | ||
| Protein | 171.5 g | 343% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 113 mg | 9% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3925 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
