Bacon and herbs give this broccoli, leek, and potato soup its creamy, oniony, and flavorful qualities. If preferred, add some crumbled bacon and Cheddar to each bowl as a garnish.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 2 |
| Yield: | 1 pork tenderloin |
Ingredients
- 1 tablespoon vegetable oil
- 1 pork tenderloin
- salt and ground black pepper to taste
- 1 red onion, sliced
- 2 shallots, sliced
- 3 fresh thyme sprigs, or more to taste
- 2 firm plums, pitted and each cut into 4 wedges
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon cold butter
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- Stir thyme into onion mixture, then place tenderloin on top. Set plums, skin-side down, around tenderloin. Transfer the skillet to the preheated oven.
- 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.
- 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.
- Pour sauce over sliced pork and plums to serve.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 2 g |
| Protein | 37 g |
| Saturated Fat | 4 g |
| Sodium | 182 mg |
| Sugars | 12 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Doubled the balsamic vinegar as suggested by other readers and at least tripled the thyme (because I grow my own and have lots.) With those alterations this was a very good dish.
its the best i loved it
My cupboards were shy on shallots and balsamic vinegar, so I substituted garlic an white.
I came here looking for a nice summery dish and this did not disappoint! The salty and sweetness of this meal was great, and while it seemed maybe a little complicated before I started, it was actually incredibly easy to make! Will certainly be revisiting this one.
This was an awesome dinner! I didn’t think I would like the baked plums but they were very good! I made it with no changes and will make it again!
no thank you
I made it and my husband enjoyed it. I’m usually hesitant to try new recipes because my husband is a picky eater, but he really liked this one! I added a little ginger and brown sugar as my plums weren’t sweet enough. So yummy!
This is the first pork tenderloin I thought was really juicy and delicious. Searing is key plus I watched it closely…..was done to 140’ on my thermometer in 13 minutes. I tent it with foil when it’s out of the oven and let it rest for 6 minutes. Temperature rises to 145’. The plum sauce was delicious. It didn’t look much like sliced plums after cooking but it did make a great textured sauce. I’ll be making this again. Great for company.
Used more balsamic vinegar. But the thing that takes it over the top is to wrap your pork loin in bacon. My butcher does that for us. Incredible.
Delicious!! Added 1 extra tablespoon of Balsamic as other suggested and extra thyme. Roasted the meat for 14 minutes. I will make this again and add more onion and shallot because I love them.
I made this using butterfly cut pork chops. We were delighted with the dish and will make it again and again! The sauce was delicious, after it reduced by half for perfect consistency.
This was OUTSTANDING. I followed the recipe as written (with the exception of using balsamic glaze and adding mushrooms) and it turned out tremendously. Definitely watch the video as it’s a step by step AND baked the tenderloin in the cast iron skillet I used to prep the ingredients. Excellent and makes you look like a gourmet. Will make again
Noticed that other reviews found sauce bland, so I added a tsp of dijon mustard and more fruit. Still pretty bland. Next time, I will sub dry vermouth for half the water. Good concept, comes together as recipe suggests. Just needs tweaking. The second time, I added a tablespoon of housing sauce, subbed dry vermouth for half the water, and added more fruit. Now it deserves 5 stars!
Simply amazing. I am obsessed. Can’t wait to make it again. The flavor of the onions and the plums is the best.
Pretty much followed the recipe to a tee and it resulted in a flavorful, moist, delicious entree. Winner, winner, pork dinner!
Delicious- I added extra balsamic vinegar per suggestions from other reviewers. My guests all ate seconds and thirds!
A smashing success. I really enjoy a pork loin but this really was wonderful.
Delicious meal- as though I made Sunday dinner on a Tuesday! Loved the flavors and the plums were just perfect! Didn’t change a thing and WILL make this again. Definitely a keeper!
It was delicious and beautiful. The only thing I added was a little red wine to the caramelized onions which was fantastic. Next time I might even try Port instead of red wine. I think the sweetness from the Port would be a great compliment to the pork.
I did the sweet and sour pork loin exactly as in the recepie. Because I do not have grill, I did it in a skillet. All at home enjoyed it. This I a keeper! Thanks
Great recipe, would prefer more sauce and onions easy fix. I used nectarines instead of plums worked great.