Pork Tenderloin 
with Sticky Plum Glaze

Need a spectacular roast pork that’s ready in 20 minutes? Let’s just say there won’t be leftovers.

• 2 strips of pork tenderloin
• 2 tbsp yellow mustard
• 1 tsp salt
• 1 tsp freshly cracked pepper
• 1 tbsp grapeseed oil (for searing the meat)
• 1/3 cup white wine (for deglazing)

For the sticky plum glaze

• 3 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tbsp freshly chopped rosemary
• 1 tsp salt
• 1 tsp soy sauce
• 1 tsp freshly cracked pepper
• 1/4 cup apricot jam
• 1/2 cup red plum jam (or fig preserves)

Preheat your oven to 415˚F, and prepare the pork by seasoning it with the mustard, salt and pepper.

Next, place all of the sticky plum glaze ingredients in a small pot, and bring the mixture to a simmer over medium heat. Transfer immediately to a small bowl, and set aside.

Heat the grapeseed oil in an oven-safe skillet over medium-high heat. When the oil is hot, sear the seasoned pork on all sides. Next, add the wine, and deglaze the pan.

Remove the skillet from the heat, and generously baste the pork with the prepared plum glaze. Transfer the skillet to the preheated oven, and cook until done (14 to 17 minutes). Remove the pork to a platter, tent loosely with foil and let rest 5 minutes. Slice and serve. t8n