Roasted Pork Tenderloin with Plum Sauce
* 1 tbsp vegetable oil
* 1 pork tenderloin - not loin
* 1 red onion
* 2 shallots
* fresh thyme springs
* salt and fresh ground black pepper to taste
* 1 tbsp balsamic vinegar
* 1 cup water
* 2 firm plums
* 1 tsp cold butter
Season pork tenderloin with salt and black pepper. Tie the small end to make it even. Add 1 tbsp vegetable oil in a pan over a heat, brown the pork tenderloin on 4 sides.
Then remove the pork tenderloin, and set aside.
Add 1 sliced red onion in the pan, and add some salt. Saute this until the onion slices are soft a little bit.
Add 2 sliced shallots. Give them a stir.
Take 2 firm plums. Cut each one into half. Take off the seeds. Cut each half into quarters.
Add the plum quarters and the fresh thyme springs to the pan. The skin side of the plums are down.
Put the pork tenderloin back in the pan.
Cook them in an oven at 400F for 20 minutes. Then remove, and transfer the pork tenderloin and the plums to a plate. Let sit for 10-12 minutes.
Add 1 cup water and 1 tbsp balsamic vinegar into the pan. Give it a stir.
Cook it over medium heat. Reduce by half. Then turn off the heat, add 1 tsp cold butter, some salt and pepper.
To serve, transfer some plums and pork tenderloin slices on a plate, spoon over some sauce. Enjoy.