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Roast pork fillet with fresh plum sauce recipe

Roast pork fillet with fresh plum sauce recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork fillet

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.

10 people made this

IngredientsServes: 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

MethodPrep: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.

See it on my blog

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Reviews & ratingsAverage global rating:(42)

Reviews in English (32)

by lutzflcat

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

by Nancy Gifford Wilson

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

by Debbie

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


Pork Tenderloin with Sweet Balsamic Plum Sauce

Pork Tenderloin with Sweet Balsamic Plum Sauce. Only 6 ingredients! The sticky plum reduction glaze is so flavorful, you’ll want to double the recipe just for the plum sauce!

This is one of the best recipes to make pork. Pork and plums go really well together in this recipe and also in this Baked Pork Tenderloin with Apples and Plums. Very easy to make, only 6 ingredients, and the preparation time is minimum. And, it’s a delicious way to use some plums! Pork tenderloin coated with plum sauce looks quite pretty when served, too!


Roasted duck breast with plum sauce

For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.

Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.

When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.

To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.


11 Comments

Simple, easy dish..maybe some ginger?

Looks excellent. I don’t make too many Asian flavored foods, but maybe I’ll give this a shot. It looks easy and delicious. Are there other good uses for plum sauce?

Have never delved into Asian cooking for the very reasons you describe -and that I’m not sure I’d like some of the seasonings, but now that you pointed it that it doesn’t have to be all that difficult, I think I might just give it a shot. Thanks for the inspiration.

Hihavaniceda,
That’s wonderful! I hope that she enjoyed the recipe and that all else went well with her skills course. I’m highly honored that she chose one of my dishes for it!

Deanna,
Glad I could be an inspiration! That’s what recipes are all about taking a concept and making it your own.

Your variation sounds amazing. I may have to give it a try myself. I’m glad your husband liked it!


First of all, trim the excess fat and sinew from the pork fillets.

Then, in a small bowl, beat the egg together with the 2 mustards and pour it into an oblong dish, which is at least 1 inch (2.5 cm) deep and as long as the pork fillets. Next, chop the garlic and parsley (in a mini-chopper or processor, if you have one), add the breadcrumbs and a seasoning of salt and pepper, whiz for a couple of seconds, then spread them out on to another oblong dish (the same size as above). Now roll the pork fillets in the egg mixture first, until they are very well coated.

Then lift them out of the egg mixture, letting the excess egg drip back into the dish, and lay them in the crumb mixture. Turn the fillets over in the crumbs until they are evenly coated and there are almost no loose crumbs left in the dish.

After that, transfer them to the greased baking tray and roast the fillets in the pre-heated oven for 30 minutes. This will give you pork that is still slightly pink in the middle. If you prefer it more well done, cook it for a further 10 minutes. (If you are preparing the pork a couple of hours in advance, just cover it with clingfilm and keep it in the fridge till needed but allow it to come back to room temperature before cooking.) Meanwhile, for the sauce, heat the butter in a small saucepan and cook the onion in it on a medium heat for about 10 minutes until softened and golden brown.

Then add the white wine, turn up the heat and boil for 10 minutes to reduce slightly, before adding the crème fraîche and mustards, then simmer gently for a further 10 minutes. When the pork is cooked, let it rest in a warm place for about 10 minutes before carving into slices and serving with the sauce.


Chinese Pork with Plum sauce

Heat a big pan on the stove and add the olive oil. season the pork strips with salt, pepper and five spice and fry in the pan until cooked. If the pork strips is thick and on the tough side, add a little water to the pan and cover with the lid or cover with some foil and cook until soft. In the meantime, add the ingredients for the sauce in a separate pot and bring to the boil. Reduce the heat once it starts boiling and allow the sauce to cook for about 15 – 20 minutes or until it has a syruppy consistency. Pour into your blender or use the stick blender and make a pureé. Now add the plum sauce to the cooked pork strips in the pan and let the magic happen. the pork strips will have this delicious red coating and as you cook it, it becomes sticky and tangy. Add the soy, lemon juice and honey and cook until the pork strips is glossy and sticky. Serve on fragrant Jasmin Rice with some steamed baby bok choy on the side.

Tomorrow morning just after 9 o’clock, I will be making these in the RSG studios, tune in if you have a chance!

I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!


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Recipe Summary

  • 2 pounds pork tenderloin
  • ¼ cup softened butter
  • salt and pepper to taste
  • 1 teaspoon ground thyme
  • 2 teaspoons garlic powder
  • 1 (18 ounce) jar apricot preserves
  • 2 tablespoons honey, or to taste
  • ¼ cup dry sherry

Preheat an oven to 350 degrees F (175 degrees C).

Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.

Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).


Oven Roasted Pork Tenderloin with Balsamic Fig Sauce

I’m proud to have partnered with Ohio Pork to bring you this post .

I grew up in a household where dried figs were treated as though they came directly from the gods. My mom would swoon every time she ate one. I never shared her enthusiasm. To me, they always seemed like raisins on steroids. I have a deep disdain for raisins.

I dabbled in Fig Newtons, that’s as close as I could come to eating a dried fig. But let’s face it, Fig Newtons are not the same as a chocolate chip cookie. I ate them because there was nothing else around, but they were never my favorite. I never craved a Fig Newton quite like I would crave chocolate. When I was old enough to walk to the quicky mart to buy candy I stopped forcing down those darn Fig Newton’s.

Just this year I decided it was time I revisit the good old fig. However, this time I tried it in the form of fig jam. I used it in these little brie cups and fell hard in love. I still think dried figs are gross, but fig jam is a whole other animal. It is so perfectly sweet like thick honey, but deeper and richer. It is just beautiful.

Pork tenderloin is so easy to roast in the oven. It actually doesn’t take long to cook as long as you brown it on the stove top first. This pork only took about 30-40 minutes in total. The lightly seasoned pork was really the perfect vehicle for the tangy/sweet sauce that I’ve created. The sweet fig jam is combined with tangy balsamic vinegar and heat just until it is thin enough to be called a sauce. The flavor combination hits every key taste bud in your mouth.

I’m not ready to pop dried figs like popcorn, but I am ready to indulge in fig jam on a daily basis. One day I may actually try a real fresh fig.


Pork With Peking Sauce

This Chinese pork recipe is ideal as a side dish or part of a multicourse meal. Shredded pork is marinated and stir-fried, then mixed with a sweet and sour Peking sauce. It is kept simple by serving over shredded cabbage. Feel free to enhance the appearance of this simple dish with green onion brushes, carrot curls or other vegetable garnishes.

Peking sauce is something of a mystery—it may be an Americanized creation. You probably won't find a bottle simply labeled "Peking sauce" in the store to add to the dish. Lee Kum Kee has a sauce marked as "Sweet Bean Sauce (Sauce for Peking Duck)" that would be a good choice. Or, locate sweet bean sauce or sweet bean paste (tian mian jiang) at a well-stocked grocery store, Asian market, or buy online. If you use sweet bean paste rather than sauce, it will need to be diluted.

Another option is to substitute hoisin sauce, which is a sweet, savory, and slightly spicy sauce often served with Peking duck. It is usually readily available at grocery stores.