Roast pork fillet with fresh plum sauce

    (28)
    1 hour

    When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting.


    1 person made this

    Ingredients
    Serves: 2 

    • 1 pork fillet
    • salt and ground black pepper to taste
    • 1 tablespoon vegetable oil
    • 1 red onion, sliced
    • 2 shallots, sliced
    • 3 fresh thyme sprigs, or more to taste
    • 2 firm plums, pitted and each cut into 4 wedges
    • 240ml water
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon cold butter

    Method
    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6. Generously season pork fillet with salt and black pepper.
    2. Heat oil in a large, oven-proof pan over medium-high heat. Cook fillet until browned on all sides, 2 to 4 minutes per side. Transfer pork to a plate.
    3. Saute onion with a pinch of salt in the same pan until just softening, 3 to 5 minutes. Add shallots; reduce heat to medium and cook and stir until shallots and onion are golden brown and caramelised, about 10 minutes.
    4. Stir thyme into onion mixture; place fillet over onion mixture and set plum quarters, skin-side down, around pork tenderloin. Transfer pan to preheated oven.
    5. Cook until pork is slightly pink in the centre, about 20 minutes. Transfer pork and plums to a plate.
    6. Place pan over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to the boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.

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    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (20)

    by
    17

    Followed the directions to the letter, and found the sauce to be a little diluted and bland. I added more balsamic and let it reduce which helped intensify the flavor, but I was expecting more from the sauce (and my plums were perfectly ripe and tasty). I'm wondering if mashing one of the plum wedges into the sauce or perhaps adding more thyme to it would add more flavor? You may want to start checking the pork temperature well before 20 minutes, because mine reached 145 degrees F at about 12 minutes (oven temps do vary). We enjoyed it, it was very moist and tender, and I definitely will make this again, but I will concentrate on improving the sauce (personal taste preference, I suppose).  -  31 Aug 2014  (Review from Allrecipes US | Canada)

    by
    10

    Great recipe! My family loved it. Only issue I see with the recipe itself is that it never tells you to put the pan in the oven. Had I not watched the video I would have never known.  -  23 Jan 2015  (Review from Allrecipes US | Canada)

    by
    4

    I have made this recipe many times. I also add more Balsamic to my sauce. I use a larger tenderloin and add more fruit. I have also made it with Apples, fantastic. Love it and it freezes well.  -  02 May 2015  (Review from Allrecipes US | Canada)

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