1 pound pork tenderloin, pounded thin
Extra-virgin olive oil
4 plums, cut into wedges
1 red onion, thinly sliced
1/4 cup red-wine vinegar
Slice pork tenderloin, and season with salt. Brown pork in olive oil and butter over medium-high heat, and remove.
Saute plums and red onion over medium heat. Add vinegar, and stir until bubbling. Return pork to pan, and toss.