Pork Tenderloin With Plum Balsamic Glaze
Plum Balsamic Glazed Pork Tenderloin Recipe

Pork Tenderloin With Plum Balsamic Glaze

Pork tenderloin is a good choice for entertaining. It’s quick and easy to prepare and slices beautifully.

The Story Behind the Recipe
10 min
35 min



2 tablespoons Land O Lakes® Butter

1 1/2 pounds pork tenderloin

3/4 cup red plum jam

2 tablespoons balsamic vinegar

1 teaspoon freshly grated gingerroot

1/4 teaspoon salt


1/4 cup sliced green onions

Sliced fresh plums, if desired

How to make

  1. STEP 1

    Melt butter in 12-inch skillet until sizzling; add pork. Cook over medium-high heat, turning occasionally, 5-6 minutes or until pork is browned on all sides.

  2. STEP 2

    Add jam, vinegar, gingerroot and salt; stir until jam is melted. Spoon sauce over pork.

  3. STEP 3

    Reduce heat to medium. Cover; cook, spooning juices over pork occasionally, 14-16 minutes or until pork reaches 145°F in center of thickest part. Remove from skillet; let stand 5 minutes.

  4. STEP 4

    To serve, slice pork; serve with sauce. Garnish with green onions and sliced plums, if desired.


11Fat (mg)
90Cholesterol (mg)
180Sodium (mg)
27Carbohydrates (g)
0Dietary Fiber
25Protein (g)


Explore reviews from
our online community

  April 14, 2016

Very easy recipe - the tenderloin was very tender and flavorful. However, do not leave the pan sitting with sauce inside while you eat! The sauce quickly becomes thick and tar-like making clean-up a bigger chore than it needs to be! I agree with a previous poster - I'd love to see this adapted to the slow cooker. I served this with jasmine rice and an Asian veggie mix and everyone, even the son who claims to hate pork, cleaned their plates.

— says Cynthia
  December 21, 2012

Love this! I am making it again for Christmas Eve and have had rave reviews. The sauce is excellent. For the pork, I wrap each tenderloin in aluminum foil after drizzling with olive oil and a generous sprinkling of Montreal Steak seasoning, and then bake in the oven. This cuts down on time and makes for an easy but excellent dish to serve a crowd (I usually have 30-40 people). You will not be disappointed!!!

— says Annie L.
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