Pork Tenderloin with Plum-Balsamic Vinegar Reduction

[a_boleyn]

If you surf the web for recipes on cooking pork tenderloin in the oven, you'll see a range of temperatures recommended. While looking for similar recipes to the dish that I wanted to make here, I found recommendations of 350 deg F, 375 deg F and 400 deg F. Most recipes, however, agree that you should cook your pork to 145 deg F internal temperature

Comments

[theoddbirdrant]

I've never had plum sauce with pork tenderloin before...but your recipe makes me want to try it :)

[a_boleyn]

It was surprisingly good. The vinegar really mellowed out as it sat so next time I might add a bit more.

[edgeofthewoods]

Gosh, that all looks delicious - and the reduction! I can taste the sweet-tart with the roast pork. Mmmmm....

[a_boleyn]

It was all good including the roasted bok choy and carrots.

[spikesgirl58]

And as always, that looks fabulous even though it's not even 4:30 (a.m.) here. I think that plum sauce would be might tasty over ice cream as well!

[a_boleyn]

What are you doing up so late? Or did you get up really early?

Thank you. I never thought of using the plum reduction on something sweet but I bet it would work.

[spikesgirl58]

I usually get up between 3:30 and 4 a.m. every day. It's a leftover from my farm days.

[a_boleyn]

During the summer I don't go to bed til past that. :)

[ext_1117662]

That is one outstanding pork fillet! I really like the plum and balsamic sauce that accompanies it. This is my kind of meal.

[a_boleyn]

It was a definite winner. And I'm getting better at the cooking time/technique.

[anonymous]

I love pork with prunes, so plum and balsamic vinegar reduction sounds perfect for me! Sissi (http://www.withaglass.com)

[a_boleyn]

I think you'd enjoy it.