Ingredients Jump to Instructions ↓

  1. 1 pork tenderloin (about 1 pound), trimmed of excess fat Salt and freshly ground black pepper

  2. 1-1/2 teaspoons mild olive oil

  3. 1-1/2 tablespoons unsalted butter

  4. 1/2 cup loquats, seeded, peeled, and quartered

  5. 1/2 cup fresh strawberries, hulled and quartered

  6. 1 teaspoon sugar

  7. 1/4 cup Madeira

Instructions Jump to Ingredients ↑

  1. Preparation: Cut the pork tenderloin in half so that it fits in a medium size skillet and season the pieces with salt and pepper . Heat the olive oil and 1/2 tablespoon of the butter in a medium size skillet over high heat. Add the pork tenderloin and brown it on all sides, about 2 minutes total. Cover the pan, reduce the heat to low, and cook until the pork registers 150 degrees F. on an instant read thermometer, about 15 minutes. Transfer the pork tenderloin to a plate and cover to keep warm. Pour off the fat in the pan. Add the loquats, strawberries , and sugar to the pan, and sauté until the fruits are just soft, 30 seconds. Stir in the Madeira wine with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add any meat juices collected on the plate to the pan. Simmer until the sauce thickens slightly, about 1 minute. Stir in the remaining 1 tablespoon butter until it is completely melted. Remove from the heat. Season the sauce to taste with salt and pepper . Slice the pork tenderloin l/4-inch thick and place on a warmed serving platter. Spoon the fruit sauce over the meat, and serve at once. Yield: 4 servings Source: Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing) Reprinted with permission.


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