Pork tenderloin with plum balsamic glaze

Ingredients:

2 tbsp butter
1 ½ pounds pork tenderloin
¾ c red plum jam (I used 4 berry jam)
2 tbsp balsamic vinegar
2 tsp freshly grated gingerroot
½ tsp salt

Garnish:

¼ c sliced green onions
Sliced fresh plums, if desired

Directions:
Step 1: Melt butter in 12-inch skillet until sizzling; add pork. Cook over medium-high heat, turning occasionally, 5-6 minutes or until pork is browned on all sides.
Step 2: Add jam, vinegar, gingerroot and salt; stir until jam is melted. Spoon sauce over pork.
Step 3: Reduce heat to medium. Cover; cook, spooning juices over pork occasionally, 14-16 minutes or until pork reaches 145°F in center of thickest part. Remove from skillet; let stand 5 minutes.
Step 4: To serve, slice pork; serve with sauce. Garnish with green onions and sliced plums, if desired.

Paired with Jean-Luc Colombo Les Abeilles red blend
Adapted from LandOLakes

Balsamic Roasted Cauliflower and Sweet Potato
Ingredients:

2 large sweet potatoes
2 heads cauliflower
2 tsp cumin
2 tsp thyme
2 tsp garlic powder
2 tsp onion powder
Salt and pepper to taste

Directions:
Step 1: Preheat the oven to 425. Line a baking sheet with aluminum foil.
Step 2: Chop the sweet potatoes and cauliflower into bite-sized pieces. Place in a large bowl, add in the balsamic vinegar and spices. Stir to combine.
Step 3: Place the veggies on baking sheets and bake for 40 minutes, stirring halfway through.
Step 4: Place in serving bowl and top with favorite shredded cheese, bacon bits, sour cream and scallions.

Adapted from At Elizabeth’s Table

Pork tenderloin with plum balsamic glaze

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