Pork Tenderloin with Balsamic Plum Reduction Best Dishes
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| Pork Tenderloin with Balsamic Plum Reduction |
"A first-rate cozy meal for whilst the nights get colder. It is exceptional with orzo and walnut pilaf! I simply happened to have spare blueberry juice, however any juice might work."
Ingredients :
- 1 beef tenderloin
- salt and floor black pepper to flavor
- 1 tablespoon olive oil
- 1 1/2 plums, pitted and chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 2 tablespoons blueberry juice (optional)
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 45M |
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- Preheat oven to four hundred stages F (two hundred tiers C). Line a baking sheet with foil.
- Season the red meat tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high warmness until the oil shimmers; lightly lay the tenderloin into the hot oil. After approximately 1 minute, lightly loosen the meat from the bottom of the skillet, if essential. Cook until the red meat is seared a golden brown colour, about 3 mins in step with aspect. Transfer the beef to the lined baking sheet.
- Roast the seared tenderloin inside the preheated oven until a thermometer inserted into the center of the pork reads at least 145 tiers F (63 levels C), approximately 15 minutes. Remove the red meat from the oven and permit to rest for 10 mins before cutting into medallions.
- Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring frequently, till the plums are tender, approximately 10 mins. Transfer the sauce to a blender and mix until clean. Return the sauce to the saucepan and simmer till decreased and thickened to the consistency of apple butter, about 5 extra mins. Spoon plum sauce over the sliced pork to serve.
Notes :
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