Grilled Pork Tenderloin with Plum and Herb Glaze

Ingredients:

For the Pork Tenderloin:

1.5 lbs pork tenderloin (trimmed of silver skin)
2 tbsp olive oil
Salt and freshly cracked black pepper
1 tsp garlic powder
1 tsp dried rosemary (or 1 tbsp fresh, chopped)
1 tsp dried thyme (or 1 tbsp fresh, chopped)
1 tbsp Dijon mustard

For the Plum Glaze:

3 ripe plums, pitted and chopped (or 1 cup of plum preserves)
1/4 cup red wine (preferably Pinot Noir)
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
1 tsp fresh thyme (or 1/2 tsp dried)
1 tbsp butter
Salt and pepper to taste

Instructions:

Prepare the Pork Tenderloin:

Preheat your grill or a grill pan over medium-high heat.
Rub the pork tenderloin with olive oil and season generously with salt, pepper, garlic powder, rosemary, and thyme. Rub the Dijon mustard over the tenderloin for an extra layer of flavor.
Let the pork sit at room temperature for about 15-20 minutes before grilling.

Grill the Pork Tenderloin:

Place the pork tenderloin on the grill and cook for about 5-6 minutes per side, or until it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Once cooked, remove the pork from the grill and let it rest for 10 minutes before slicing. This allows the juices to redistribute.

Make the Plum Glaze:

While the pork is resting, make the glaze. In a small saucepan, combine the plums, red wine, balsamic vinegar, honey, and thyme. Bring to a simmer over medium heat.
Cook the mixture for 10-12 minutes, stirring occasionally, until the plums have softened and the sauce has reduced and thickened.
Remove from heat and stir in the butter to finish the glaze. Season with salt and pepper to taste.

Serve:

Slice the rested pork tenderloin into medallions and arrange on a platter.
Drizzle the plum glaze over the sliced pork, garnish with fresh thyme or parsley, and serve immediately.