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*How to Make Plum Sauce (Glaze):**
1. In a medium-size skillet, combine cubed plums, balsamic vinegar, and honey and bring to a boil.
2. Reduce to a simmer (still boiling on lower heat) and cook, stirring occasionally, for 10-15 minutes, uncovered, to reduce the sauce. The plums should soften and release juices.
3. Remove from heat, cover, and let it sit for another 10 minutes, covered, before serving. This will help the sauce to thicken.
4. Spoon the plum sauce over the sliced pork tenderloin.
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.
#### Nutrition Information (per Serving)
– Calories: 305
– Fat: 10g (15% DV)
– Saturated Fat: 2g (13% DV)
– Cholesterol: 88mg (29% DV)
– Sodium: 73mg (3% DV)
– Potassium: 657mg (19% DV)
– Carbohydrates: 23g (8% DV)
– Fiber: 1g (4% DV)
– Sugar: 21g (23% DV)
– Protein: 28g (56% DV)
– Vitamin A: 250 IU (5% DV)
– Vitamin C: 6.3mg (8% DV)
– Calcium: 23mg (2% DV)
– Iron: 1.9mg (11% DV)
*Percent Daily Values are based on a 2000 calorie diet.
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