On nights when I want comfort but not the same-old, I make pork tenderloin with a quick plum sauce. Tenderloin cooks fast and stays juicy if you’re nice to it. Pretty much foolproof—just don’t overcook it.
Rub the meat with salt, pepper, and a little rosemary or thyme. Nothing wild, just enough to wake it up. Sear it hot. Then splash in red wine to deglaze, scrape the browned bits off the pan (that’s the good stuff), and add chopped dried plums. Let it putter away until it turns glossy and thick, plums melting into a soft, sweet-savory glaze. The smell is very “early autumn.” Windows fog a bit. Nice.
Serve with creamy mash or roasted root veg—carrots, parsnips, whatever’s around. Spoon extra sauce on top (trust me, you’ll want more). It feels like a quiet win of a dinner, whether you’ve got guests or it’s just you, a fork, and a glass of red. I’d say make a little extra for tomorrow; cold slices with the leftover sauce are kind of great.
Main ingredients
For the plum sauce
-
150
g
dried plums (prunes, for natural sweetness)
-
1
small onion, finely chopped (base for the sauce)
-
1
clove
garlic, minced (adds depth)
-
100
ml
red wine (for acidity and richness)
-
100
ml
water or broth (to adjust consistency)
-
1
tsp
balsamic vinegar (enhances plum flavor)
-
1
tsp
honey or brown sugar (optional, for balance)
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the pork
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Season the tenderloin
Pat the pork dry and season with salt, pepper, and rosemary or thyme. Let rest for a few minutes at room temperature.
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Sear the meat
Heat olive oil in a skillet. Sear the pork on all sides until nicely browned. Remove from pan and set aside.
Make the sauce
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Sauté onion and garlic
In the same pan, add a bit more oil if needed. Sauté onion until translucent, then add garlic and cook briefly.
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Deglaze and simmer
Add red wine to deglaze the pan, scraping up any browned bits. Stir in dried plums, water or broth, and balsamic vinegar. Let simmer for 10–15 minutes until plums soften.
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Blend the sauce
Transfer sauce to a blender or use an immersion blender to purée until smooth. Return to pan and adjust seasoning with salt, pepper, and a bit of honey if needed.
Finish the dish
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Return pork to sauce
Slice pork and return to the pan. Simmer in the sauce for a few more minutes until fully cooked and infused with flavor.
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Serve
Serve pork medallions with plum sauce spooned over. Pairs beautifully with mashed potatoes or roasted vegetables.
Note: Use soft, pitted dried plums for easier blending and smoother sauce texture.
Updated: August 30, 2025