Pork and plums is a classic dinner combination. This pork tenderloin with savory balsamic plum sauce recipe is perfectly savory, simple, and sweet.

Top view of sliced pork tenderloin on a plate with a plum purple sauce underneath. Bowl of purple sauce and pork tenderloin on the side. — *Serve plum sauce underneath the pork for a prettier presentation*.

Pork tenderloin is quickly marinated in balsamic vinegar and fresh rosemary. The pork is seared for a couple minutes and then baked and is served with a colorful, simple, and savory fresh plum sauce (coulis).

Use an Ovenproof Skillet For Cooking Pork Tenderloin

The pork tenderloin for this recipe is both seared and baked, therefore - use an ovenproof skillet to accomplish both. This also avoids having to clean two pans.

Any ovenproof pan will work for searing and baking, but cast iron is preferred because it retains heat evenly and can be used at very high temperatures.

The pork tenderloin is seared first on the stovetop with a little oil and then transferred to the oven and baked at 375F for 12-15 minutes or until internal temperature of pork reaches 145F.

Raw pork tenderloin in an oval baking dish on a wood cutting board. Sprig of rosemary on the side.

What Does Plum Sauce Go With?

Savory plum sauce tastes great with pork, chicken, or even tempeh and tofu.

Super sweet plum sauce can even be served chilled over ice cream.

Stainless steel pan of pureed plum sauce on a wood cutting board. Honey jar in the background. — *This plum sauce is pureed in a blender with the skins mostly off and the internal color of the plums is a light purple.*

Plum Sauce / Plum Coulis For Pork Tenderloin

Coulis are generally thick vegetable or fruit sauces that are pureed and are traditionally strained. This plum sauce ( AKA plum coulis) is not strained in order to save a little time.

Plum sauce can be served warm or cold.

Plum sauce (AKA glaze or coulis) freezes well so make extra and freeze in a ziploc bag for an easy solution to a busy weeknight dinner.

Small snack bags make for perfect portions of sauce for 2-3 people.

Whole brown seared cooked pork tenderloin with juices on a wood cutting board. — *The edge of the pork tenderloin is tied together to ensure that it cooks evenly and doesn't cook to fast on the uneven edge.*

Variations on Plum Sauce For Pork Tenderloin

The plum sauce for the pork is savory and can be made sweeter (by adding a little honey, agave, or sugar) or not sweetened at all if the plums are ripe and naturally sweet.

Don't want or have time to peel the plum? Don't do it then! The plum coulis may have a different taste and texture but it will still be delicious!

Fresh rosemary is perfect for plum sauce, but a dash of dried rosemary works well too. Fresh sage or thyme can also be substituted.

Don't have white wine? No problem. Substitute white wine vinegar or regular white vinegar in a pinch. Lemon juice is also a great substitution.

2 plates with a potato pancake, sliced pork tenderloin with red plum sauce, and asparagus. A glass of wine and table setting for one. — *The plum coulis in this image is made from a plum with rich purple flesh instead of a pale purple yellow tinted flesh. Any plum flesh color will work.*

Serving Suggestion

Serve this Pork Tenderloin and Plum Coulis dish with a complementary recipe like:

Things In My Kitchen:

Food Processor - For blending up the plum coulis.
Blender - Blenders usually blend a little finer than food processors.
Splatter Guard - For protecting my face, hands, and stovetop from poppin' grease.

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Balsamic Rosemary Pork Tenderloin

Seared and thinly sliced pork tenderloin. Top view on a white plate with a sprig of rosemary in the background.

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Pork tenderloin is quickly marinated in balsamic vinegar and fresh rosemary. The marinated balsamic rosemary pork tenderloin is seared stovetop in a cast iron skillet and then transferred to the oven and baked at 375F for 12-15 minutes.

Author: beckie
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 3
Category: Main Dish
Method: Stovetop / Oven
Cuisine: International
Diet: Dairy-Free, Gluten Free, Keto, Low Fat, Low-Carb, Paleo

Ingredients

For The Pork

1 lb pork tenderloin, silver skin removed
~ 1 tablespoon vegetable oil
1 ½ tablespoon balsamic vinegar
¼ teaspoon garlic powder
1 tablespoon fresh rosemary, chopped
½ teaspoon salt
pinch black pepper

Instructions

Preheat oven to 375F.
Mix balsamic vinegar, garlic powder, rosemary, salt, and pepper together in a small bowl.
Rub marinade over pork tenderloin and let sit 20 minutes at room temperature. Flip pork at 10 minutes to get marinade on both sides.
Bring a heavy bottomed & oven proof pan (cast iron works best) to medium high heat.
Add enough vegetable oil to lightly coat the bottom of the pan. Turn your oven vent on – there may be a fair amount of smoke. Grab a splatter guard as well, if you’ve got one.
When the oil is hot, add the pork tenderloin and pan fry ~ 2 minutes on two sides (there are usually 3 sides for a tenderloin).
Flip the pork tenderloin to the third side and immediately transfer to an oven.
Cook 12-15 minutes or until internal temperature reaches 145F.
Tent loosely and let sit 10 minutes before slicing / serving.
Add salt to taste. Happy Eating!

Notes

You may need to sear the tenderloins in batches if the pan is not big enough. It's important to sear and not steam the meat.
The pork tenderloin will be easier to slice when the meat has cooled at least 15 minutes.

Balsamic Pork Tenderloin with Plum Sauce