Instructions

1. 1

   Pat pork tenderloins dry with paper towels and trim any silver skin.

2. 2

   Combine salt, black pepper, garlic powder, and dried thyme. Rub mixture evenly over pork.

3. 3

   Heat olive oil in large oven-safe skillet over medium-high heat until shimmering.

4. 4

   Sear pork for 2-3 minutes per side until browned on all sides.

5. 5

   Transfer skillet to preheated 400°F (200°C) oven and roast for 15-20 minutes until internal temperature reaches 145°F (63°C).

6. 6

   Remove pork from oven, transfer to cutting board, tent with foil, and let rest 5-10 minutes.

7. 7

   Combine chopped plums, chicken broth, apple cider vinegar, brown sugar, soy sauce, ginger, garlic, and red pepper flakes in saucepan.

8. 8

   Bring to simmer over medium heat, then reduce to low, cover, and simmer 10-15 minutes until plums are soft.

9. 9

   Mash plums with fork or potato masher, or blend for smoother sauce.

10. 10

    Whisk cornstarch with cold water until smooth, then stir into simmering sauce.

11. 11

    Cook 1-2 minutes until sauce thickens and becomes glossy. Adjust seasonings to taste.

12. 12

    Slice rested pork into 1/2 to 3/4 inch thick medallions.

13. 13

    Arrange pork on platter or plates and spoon warm plum sauce over top.

14. 14

    Serve immediately.