Pork Tenderloin with Balsamic Plum Reduction
A seared pork tenderloin is roasted, then served with a fresh balsamic vinegar and plum sauce. It’s fast but fancy enough for company.
Preheat oven to 400 degrees F (200 degrees C).
Line a baking sheet with foil.
Season the pork tenderloin with salt and pepper.
Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil.
After about 1 minute gently loosen the meat from the bottom of the skillet if necessary.
Cook until the pork is seared a golden brown color about 3 minutes per side.
Transfer the pork to the lined baking sheet.