👩🍳 Instructions
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Prep & Sear: Preheat oven to 190°C (375°F). Pat the pork loin dry and season generously with salt and pepper. Heat oil in a large oven-proof skillet over medium-high heat. Sear the pork on all sides until golden brown (approx. 2-3 mins per side). Remove and set aside.
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Sauté Aromatics: In the same skillet, reduce heat to medium. Add the shallot and sauté until soft (2-3 mins). Add the garlic and thyme, cooking for another minute until fragrant.
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Make the Reduction: Pour in the port wine to deglaze the pan, scraping up any browned bits. Add the plums, chicken broth, balsamic vinegar, and honey. Bring to a simmer, stirring occasionally.
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Roast: Return the seared pork loin to the skillet, nestled among the plums and liquid. Transfer the entire skillet to the preheated oven. Roast for 25-35 minutes, or until the internal temperature reaches 63°C (145°F).
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Rest & Finish Sauce: Remove the pork and plums from the skillet. Place the pork on a cutting board, tent with foil, and rest for 10 minutes. Meanwhile, place the skillet with the sauce back on the stovetop over medium heat. Simmer until slightly reduced and thickened. Off the heat, swirl in the cold butter to create a glossy, rich sauce. Season to taste.
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Serve: Slice the pork loin and arrange on a platter with the roasted plums. Drizzle generously with the port reduction. Serve with mashed potatoes.
💡 Tip: For an extra-professional finish, ask your butcher to tie the pork loin for even cooking. For a smoother sauce, you can strain it after reducing to remove the plum skins and thyme stems.
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