Pork Tenderloin with Plum Sauce
This magnificent fall dish is bursting with flavors, moist, and satisfying. The balsamic vinegar enhances the deep, plumy richness, while the touch of sage adds a pleasant undertone. It pairs well with roasted potatoes, polenta, or a spinach risotto. Cooking time will vary depending on the weight and thickness of the tenderloin. Do not overcook, as pork dries out after reaching an internal temperature of 145°F (63°C). Since the meat continues to cook while resting, I remove my pork from the oven when it reaches 143°F (62°C). If you are sensitive about pinkish pork, feel free to cook it longer.
Pork Tenderloin with Plum Sauce
Serves 2-3
Prep time: 10 minutes
Cook time: 30 minutes, plus 10 minutes resting
Ingredients
1 pork tenderloin, patted dry, lightly salted, and peppered
5 to 6 plums, preferably Italian black plums or deep purple ones
1 1/2 tablespoons (22.2 milliliters) brown sugar
1 tablespoon (15 milliliters) good-quality balsamic vinegar
1/2 teaspoon (2.5 milliliters) fresh sage, finely minced (can substitute dried, but not as good)
1 1/2 tablespoons (22.2 milliliters) onions or shallots, finely minced
1 clove garlic, minced
1 tablespoon (15 milliliters) butter
sprinkle of salt to finish
Preheat oven to 425°F (218°C).
I find it easiest to pit the plums by cutting them into 2 or 3 pieces around the pit. Place the plum chunks in small bowl and mix with sugar, vinegar, and sage. Set aside.
Heat the butter in an oven-proof skillet just large enough to hold the tenderloin and plums. When the butter foams and subsides, brown the tenderloin on all sides, turning with tongs, and regulating the heat so the butter doesn't burn. This takes about 5 to 6 minutes. During the last turn of the pork, add the minced onion and garlic. After about a minute, when the onion is fragrant, add the plum mixture. Use the tongs to spread out the plums, piling on top of the pork. Cover the dish tightly with heavy foil and place in the oven.
Bake for 5 minutes, then reduce oven temperature to 375°F (190°C). Bake an additional 10 minutes, then remove from oven. Gently turn the pork, reposition plums, check the internal temperature with an instant-read thermometer, and return uncovered to oven to bake until the meat reaches 143°F (62°C), about 10 minutes. Save foil for tenting the meat.
Place meat on a carving board and tent with foil. Let rest for 10 minutes. Put the skillet with the plums on the stove over medium heat and reduce the sauce while the meat rests. Be careful not to burn the sauce, and keep the plums in chunks. Carve the meat at a slight diagonal, place on a serving plate, lightly sprinkle with salt, and top with the hot plums and juices. Enjoy!
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
