Pork Tenderloin with Sweet Balsamic Plum Sauce

A beautifully plated dish of roasted pork tenderloin slices, coated with a sticky, glossy balsamic plum sauce. The tenderloin is garnished with fresh plum slices and herbs, served on a white plate. The background shows a rustic wooden table with a small bowl of plum sauce and fresh plums. The setting is elegant and appetizing.

#### Ingredients

**Pork Tenderloin:**
– 2 tablespoons olive oil
– 1.5 lb pork tenderloin, boneless
– 1 tablespoon Montreal seasoning (or other favorite rub, or just salt and pepper)

**Plum Sauce:**
– 5 plums, cubed into very small slices
– 3 tablespoons balsamic vinegar
– 4 tablespoons honey

**How to Roast Pork Tenderloin:**
1. Preheat oven to 425°F (220°C).
2. Trim pork tenderloin of any silver skin. Rub the tenderloin all over with olive oil. Spoon the Montreal seasoning (or salt and pepper, or other favorite rub) over the tenderloin and spread it to cover the entire cut of meat from all sides.
3. Place the pork tenderloin in a roasting pan, cover loosely with aluminum foil, and bake for 30-40 minutes, until the tenderloin is cooked through and pale pink in the center, or until a thermometer inserted into the center reads at least 145°F (63°C). Depending on your oven, you might need to cook the pork longer than 30-40 minutes.
4. Remove the pork tenderloin from the oven and slice in the center to check for desired doneness. If it’s too pink for you, cover the pan with foil and let it sit for 10-15 minutes on the counter (the pork will continue cooking in its own heat).
5. When ready to serve, slice the pork into 1-inch slices.

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