Pork Tenderloin with Caramelized Onion, Plum and Balsamic Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Pat the pork tenderloin dry with paper towels and season it all over with salt, black pepper, and sweet paprika.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add the olive oil and sear the tenderloin for 2 to 3 minutes per side until nicely browned.

4. 4

   Transfer the skillet to the oven and roast the tenderloin at 200 °C / 400 °F for 12 to 15 minutes, or until it reaches an internal temperature of 63 °C / 145 °F. Remove the pork, loosely cover it, and let it rest for 8 minutes.

5. 5

   While the pork rests, return the skillet to medium heat. Add the butter and yellow onion. Cook for 8 to 10 minutes, stirring, until very tender and lightly caramelized.

6. 6

   Stir in the chopped garlic and fresh thyme. Cook for 30 seconds until fragrant.

7. 7

   Add the red plums and cook for 2 minutes so they begin to soften while still holding some shape.

8. 8

   Pour in the balsamic vinegar and chicken broth, then add the Dijon mustard. Stir well, scraping up the browned bits, and cook for 4 to 5 minutes until the sauce reduces and turns glossy.

9. 9

   Slice the pork tenderloin into thick medallions and return them to the skillet for 1 minute to coat them with the hot sauce.

10. 10

    Serve the pork with the caramelized onion, plum, and balsamic sauce spooned over the top.