Lamb Tenderloin With Balsamic Plum Reduction

Ingredients

• Servings: 4
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1 1/2 plums, pitted and chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 2 tablespoons blueberry juice (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with foil.
• season the lamb tenderloin with salt and pepper. heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. after about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. cook until the lamb is seared a golden brown color, about 3 minutes per side. transfer the lamb to the lined baking sheet.
• roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the lamb reads at least 145 degrees f (63 degrees c), about 15 minutes. remove the lamb from the oven and allow to rest for 10 minutes before slicing into medallions.
• cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. transfer the sauce to a blender and blend until smooth. return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. spoon plum sauce over the sliced lamb to serve.