Recipe for: Pork tenderloins with plum sauce and young potatoes - photo 1
← Recipes

Recipe for: Pork tenderloins with plum sauce and young potatoes

Spicy Main dishes Grilling 50 min Easy 0 views ~48.07 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Delicate pork tenderloins sautéed to a golden brown, served with a slightly sweet and sour sauce made from fresh plums and butter infused with thyme, along with young potatoes. This dish combines the Polish summer seasonality (fresh plums, young potatoes, herbs) with quick, homemade preparation, perfect for a daily lunch or a light dinner. The plum sauce enhances the meat with a contrast of flavors and a beautiful ruby color; the dish pairs wonderfully with a simple cucumber and dill salad or grilled vegetables. A visually appealing portion: evenly sautéed meat medallions, glossy sauce, and golden potatoes sprinkled with parsley.

Ingredients Used

Ingredients (14)

Servings:
4
  • Polędwiczka wieprzowa 600 g
  • Young potato 800 g
  • Plum 400 g
  • Onion 1 pcs (~150 g)
  • Garlic 2 clove (~10 g)
  • Butter 30 g
  • Rapeseed oil 30 g
  • Sugar 20 g
  • Balsamic vinegar 15 ml
  • Chicken broth 200 ml
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Thyme 30 g
  • Parsley 1 bunch (~30 g)
💰 Estimated dish cost: ~48.07 PLN (12.02 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Potatoes

1

Prepare the young potatoes: wash them with a brush under running water, removing any sprouts. If some tubers are significantly larger than the others, cut them in half, leaving the smaller ones whole. Place the potatoes in a pot and cover with cold water about 2 cm above the layer of potatoes. Add 2 g of salt for every liter of water (a total of about 2-3 g for the pot). Bring to a boil over high heat, then reduce the heat and cook over medium heat for 12–18 minutes depending on size (check with a fork – the fork should easily pierce the potato, it should be soft but not falling apart).

Ingredients: young potato, Salt
Use a medium pot with a lid. A fork or knife is the best tenderness tester; if it goes in easily, the potatoes are ready. Do not overcook young potatoes.
2

Drain the potatoes in a colander and set aside for 1–2 minutes to let excess moisture evaporate. Place the pot back on low heat, add butter (30 g) and half of the thyme (if using, tear off a few sprigs), toss the potatoes back into the pot and gently shake the pot or stir with a wooden spoon for 1 minute to coat the potatoes with butter and the aroma of thyme. Taste and season with salt (to taste) and freshly ground pepper (2 g) if needed.

Ingredients: young potato, Butter, Thyme, Salt, Black pepper
The best is a pot with a thick bottom; stir gently to avoid crushing the skin. If you don't have fresh thyme, skip it or add dried (in a smaller amount).

Sauce

3

Prepare the plums: wash the fruits, cut them in half and remove the pits, cut larger pieces into quarters. Peel the onion and finely chop it, crush or finely chop the garlic (10 g = 2 cloves).

Ingredients: Plum, Onion, Garlic
Use a sharp knife and a cutting board. If you want a milder sauce, chop the plums finer.
4

In a medium skillet or small saucepan, heat 1 tablespoon of canola oil (15 g) over medium heat. Add the chopped onion and sauté for 4–5 minutes, stirring occasionally, until the onion softens and becomes translucent. Add the garlic and sauté for another 30 seconds — be careful not to burn it (burning gives a bitter taste).

Ingredients: Rapeseed oil, Onion, Garlic
Use a pan with a diameter of 20–24 cm or a pot with a diameter of about 18 cm. A wooden spoon helps prevent sticking.
5

Add the chopped plums (400 g), 20 g of sugar, and 15 ml of balsamic vinegar to the sautéed onions. Pour in 200 ml of chicken broth. Slightly increase the heat, bring to a gentle boil, then reduce the heat and cook for 12–15 minutes, stirring every few minutes. During cooking, mash the plums with a wooden spoon until the fruit breaks down and the sauce thickens. Cook until the sauce starts to lightly coat the back of the spoon — this indicates the right consistency.

Ingredients: Plum, Sugar, Balsamic vinegar, Chicken broth, Onion
If you want a smooth sauce, use an immersion blender and blend the sauce directly in the pot, then strain it through a sieve. If the sauce is too sour, add a little more sugar; if it's too thin, cook uncovered for a shorter time.
9

Taste the sauce and season with salt and pepper. If the sauce is too thin, cook for 1–3 minutes uncovered; if too thick, add a little broth. Finally, if you wish, add 10 g of butter and stir vigorously to give the sauce a glossy finish and a velvety texture.

Ingredients: Butter, Salt, Black pepper, Chicken broth
Adding butter at the end will smooth the sauce and reduce sharp acidity. If you are using a blender, be careful of the hot steam.

Pork Tenderloins

6

Prepare the tenderloin: remove the thin membrane (silver skin) with a sharp knife, then divide the meat into 4 equal parts (about 150 g each) — each piece should be 2.5–3 cm thick for even frying. Season both sides with salt (about 4 g in total for all pieces) and freshly ground pepper (2 g).

Ingredients: Polędwiczka wieprzowa, Salt, Black pepper
Use a sharp kitchen knife and a cutting board. When cutting the membrane, keep the blade almost parallel to the meat to avoid cutting too much of the tenderloin.
7

Preheat a heavy-bottomed skillet (preferably cast iron or non-stick, 26–28 cm) for 2–3 minutes over medium-high heat. Add 1 tablespoon of rapeseed oil (15 g). When the oil starts to lightly smoke, place the tenderloins in the skillet one at a time and cook without moving them for 2–3 minutes, until a golden crust forms. Flip to the other side and cook for another 2 minutes. Reduce the heat, add 15 g of butter and a few sprigs of thyme, then use a spoon to baste the meat with the melted butter for 1–2 minutes, until the meat reaches an internal temperature of about 63°C or is slightly springy and pink in the center (for a delicate pinkness).

Ingredients: Polędwiczka wieprzowa, Rapeseed oil, Butter, Thyme, Salt, Black pepper
Use tongs to turn the meat. A kitchen thermometer makes it easier to check; if you don't have one, check the firmness with your finger — the meat should be springy but not hard. Don't fry for too long, so the tenderloin doesn't become dry.
8

After frying, transfer the tenderloins to a plate and loosely cover with aluminum foil. Let rest for 5–7 minutes — the meat will relax and the juices will distribute evenly, resulting in a juicy texture when sliced.

Ingredients: Polędwiczka wieprzowa
Do not press the meat with foil against the plate — let the heat circulate. Resting the meat is key for juiciness.

Assembly and serving

10

On each plate, place a portion of young potatoes on the right side, in the center place the medallion of tenderloin (sliced crosswise, if you prefer), and next to or under the meat drizzle 2–3 tablespoons of plum sauce. Sprinkle everything with finely chopped parsley (if using). Serve immediately, while the meat is warm and the potatoes are golden.

Ingredients: young potato, Polędwiczka wieprzowa, Parsley, Plum
Use a sauce spoon and a spoon for arranging the potatoes — an aesthetic presentation is simple and quick. Additionally, you can add a fresh cucumber and dill salad.

Fun Fact

💡

In Polish cuisine, plums have long accompanied meat dishes — the combination of fruit with meat (e.g., plums with pork) is a tradition that provides a contrast of sweetness and acidity, especially popular in regional cuisines during summer and autumn.

Best for

codzienny obiad letnia kolacja

Tips

🍽️ Serving

Serve the tenderloin immediately after the meat has rested; the sauce can be prepared in advance and reheated before serving. A light cucumber and dill salad or seasonal grilled vegetables pair well with the dish. If you want to celebrate the occasion, serve with a cool, aromatic red wine or a light cider.

🥡 Storage

Store meat and sauce separately in airtight containers in the refrigerator for up to 2 days. Potatoes are best consumed the same day — they will harden in the fridge. To reheat the sauce, use a small saucepan over low heat and optionally add a tablespoon of water or broth; briefly reheat the meat in the oven at 150°C for 6–8 minutes covered with foil to prevent it from drying out.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Silesian dumplings with roasted tomato sauce and fresh thyme 75 min

Silesian dumplings with roasted tomato sau...

European cuisine
Grilled cod loin with tomato and cucumber salsa 35 min

Grilled cod loin with tomato and cucumber ...

Main dishes
Lamb Burgers with Feta 45 min

Lamb Burgers with Feta

European cuisine
Lasagna with Braised Asparagus, Oscypek, and a Hint of Béchamel 90 min

Lasagna with Braised Asparagus, Oscypek, a...

Italian Cuisine
Cod fillet in miso-citrus glaze with celery purée and roasted chestnuts, beetroot chips, and pomegranate ponzu sauce 90 min

Cod fillet in miso-citrus glaze with celer...

Fusion cuisine
Tacos Al Pastor with Grilled Pineapple and Salsa Verde 90 min

Tacos Al Pastor with Grilled Pineapple and...

Latin American cuisine

Recipe Categories

Main dishes
Main dishes

Main courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...

See all recipes in this category
Grilling
Grilling

Grilling is the art of preparing dishes over an open flame - the taste of summer and outdoor gatherings. Recipes for grilled meats: beef steak, pork neck, BBQ ribs, and chicken wings. Marinades that tenderize meat and add flavor: herb, Asian, honey-mustard. Grilled vegetables: bell peppers, zucch...

See all recipes in this category
Advertisement