Prep 30 mins
Cook 20 mins
This tasty recipe was given to me by Impera_Magna in response to a request for recipes containing loquats. I used presliced boneless pork loin chops instead of a whole tenderloin and substituted Splenda for the sugar. The results were fantastic! The Madeira gives the fruit sauce an amazing flavor. For those who have never had loquats, they are a small subtropical fruit that taste similar to a plum.
- 453.59 g pork tenderloin (trimmed of excess fat)
- fresh ground black pepper
- 7.39 ml mild olive oil
- 7.39 ml unsalted butter
- 118.29 ml loquats (peeled,seeded & quartered)
- 118.29 ml fresh strawberries (hulled & quartered)
- 4.92 ml sugar (or Splenda)
- 59.14 ml madeira wine
- Cut the pork tenderloin in half so that in fits into a medium sized skillet.
- Season pork with salt & pepper to taste.
- Heat the olive oil and 1/2 tablespoon of butter in skillet over medium heat.
- Add tenderloin, brown on all sides for about 2 minutes, cover skillet and reduce to low heat.
- Cook tenderloin until it registers 150°F on a meat thermometer.
- Remove tenderloin from skillet and cover to keep warm.
- Drain excess fat from skillet.
- Add loquats, strawberries and sugar to skillet and sauté just until fruits are soft, about 30 seconds.
- Stir in Madeira wine with wooden spoon, scraping up any browned bits from the bottom of the skillet.
- Add meat juices from the tenderloin to the skillet and simmer for 1 minute.
- Add remaining butter to skillet and stir until melted, then remove from heat.
- Slice tenderloin into 1/4 inch thick slices, place on warmed serving platter and spoon fruit sauce over meat.
- Serve immediately.