Pork Tenderloin with Balsamic Plum Reduction

Ingredients and Weight:

• Pork Tenderloin: 800 grams (about 2 pounds)
• Fresh Plums: 500 grams (about 1 pound)
• Balsamic Vinegar: 1/4 cup
• Brown Sugar: 1/3 cup
• Fresh Rosemary: 2 tablespoons, chopped
• Salt and Pepper: to taste
• Extra Virgin Olive Oil: 2 tablespoons

Preparation Time:

• Preparation: 20 minutes
• Cooking: 40 minutes
• Total: 60 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 375°F.
2. In a small saucepan, combine balsamic vinegar and brown sugar. Bring to a boil and reduce to a syrupy consistency, then set aside.
3. Season the pork tenderloin with salt and pepper.
4. Heat the olive oil in an oven-safe frying pan over medium-high heat and brown the pork on all sides.
5. Transfer the pork to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F for medium-rare.
6. While the pork is roasting, pit the plums and cut them into halves or quarters.
7. Remove the pork from the oven and let it rest for 10 minutes.
8. In a separate pan, heat the balsamic plum reduction and fresh rosemary. Add the roasted plums and heat through.
9. Slice the pork tenderloin and serve with the balsamic plum reduction sauce.

Nutritional Information:

(Please note that these are estimated values and may vary slightly)

• Calories: Approximately 450 per serving (without considering skin or additional fat)
• Fat: 20g
• Protein: 45g
• Carbohydrates: 20g

Dish Characteristics:

• The dish features a sweet and sour balsamic plum reduction sauce that pairs perfectly with the tender pork.
• The dish showcases a creative fusion of flavors between traditional American tastes and a more European-style reduction sauce.
• The pork tenderloin is roasted to perfection, resulting in a juicy and flavorful meat.

User Comments:

1. "The balsamic plum reduction gave the dish a unique flavor profile that I really enjoyed." - John Doe
2. "The pork was tender and juicy, paired well with the sweet and sour sauce." - Jane Smith
3. "This dish was a hit with my family. The flavors were balanced and it was easy to prepare." - Michael Johnson

Special Precautions and Tips:

• Be sure to use fresh plums for best results. If fresh plums are not available, you can use dried plums, but the flavor may differ slightly.
• Adjust the seasoning of the balsamic plum reduction according to your taste preference.
• Use an instant-read thermometer to ensure that the pork is cooked to the desired temperature without overcooking it.