Pork Tenderloin with Black Currant Plum Gastrique
¼ cup black currant jam
1 large plum, pitted and chopped
¼ cup Seasons Plum Whole Fruit Balsamic Vinegar
3 Tbs Seasons Vermouth Barrel Aged Wine Vinegar
1 large pork tenderloin, (1½ -2 lbs.)
2 Tbs Seasons Grand Cru Arbequina Extra Virgin Olive Oil
1 tsp five spice powder
Seasons Fleur de Sel Premium Salt
Seasons Pepe e Aglio
Preheat oven to 400°F.
Combine jam, chopped plums, and vinegar in a saucepan over medium heat. Bring to a boil, then reduce to simmer on low heat. Cook for 10 minutes, mashing fruit with a potato masher or a spoon until mixture cooks down and becomes syrupy, stirring often. Remove from heat and strain through a fine sieve into a bowl, pressing down on the fruit mixture. Season with a pinch of Fleur de Sel salt and Pepe e Aglio seasoning.
Combine five spice powder, ½ tsp Fleur de Sel, Pepe e Aglio and 1 Tbs Grand Cru Arbequina EVOO, and rub in to pork. Heat an ovenproof skillet over medium heat and sear pork on all sides, about 3-4 minutes on each side, until browned. Move pan to oven for 8 minutes, or until pork reaches internal temp of 140°F. Remove from oven and let rest for 10 minutes.
After pork has rested, slice pork into 2” slices. Drizzle gastrique over top and serve with extra gastrique on the side.