Pan-Roasted Pork Tenderloin With Santa Rosa Plum Co

Name: Pan-Roasted Pork Tenderloin With Santa Rosa Plum Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbls. olive oil; 2 slices bacon, 1/4 inch dice; 3 shallots, 1/8 inch slices; 1 clove garlic, 1/8 inch slices; juice of 1/2 orange; 2 Tbls. port vinegar or red wine vinegar; 3 medium plums, 1/2 inch dice (can use dried plums (prunes) out of plum season); 1/2 cup water; 1/4 cup granulated sugar; 2 tsp. fresh coarse-ground black pepper; 1/4 teaspoon ground cinnamon; 1 1/2 Tbsp fresh basil, chiffonade (thinly sliced); salt & pepper to taste; 1 whole pork tenderloin; Oil for searing

Servings: persons

1 Tbls. olive oil
2 slices bacon, 1/4 inch dice
3 shallots, 1/8 inch slices
1 clove garlic, 1/8 inch slices
juice of 1/2 orange
2 Tbls. port vinegar or red wine vinegar
3 medium plums, 1/2 inch dice (can use dried plums (prunes) out of plum season)
1/2 cup water
1/4 cup granulated sugar
2 tsp. fresh coarse-ground black pepper
1/4 teaspoon ground cinnamon
1 1/2 Tbsp fresh basil, chiffonade (thinly sliced)
salt & pepper to taste
1 whole pork tenderloin
Oil for searing

1
1. Heat oil in medium saucepan over medium heat until shimmering. Add bacon and reduce heat to medium-low. Render bacon until crisp. Add shallots and sweat until translucent. Add garlic and reduce heat to low. Cook until shallots and garlic start to brown.
2
2. Increase heat to medium-high and add orange juice and vinegar and reduce until almost dry. Add plums, water, sugar, and spices and simmer slowly until the liquid is reduced by 1/2.
3
3. Remove from heat. Stir in basil and season to taste with salt.
4
4. Preheat oven to 375. Season pork with salt and pepper. In an oven safe pan heat oil until it begins to smoke. Add pork and sear until golden brown on three sides. Turn pork onto its forth side and transfer the pan to the oven. Roast until medium, about 158u00b0 internal temperature. Transfer the pork to a rack and let stand 5-8 minutes before slicing. When ready to serve, slice the pork across the grain in to 8 slices. Serve with compote on the side.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tbls. olive oil, 2 slices bacon, 1/4 inch dice, 3 shallots, 1/8 inch slices, 1 clove garlic, 1/8 inch slices, and more.

Yes, Pan-Roasted Pork Tenderloin With Santa Rosa Plum Compote falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Roasted Pork Tenderloin With Santa Rosa Plum Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions