John Myers
Pork Tenderloin with Fruits
The perfect pork tenderloin with fruits recipe with a picture and simple step-by-step instructions.
- 600 g Pork tenderloin
- 1 tbsp Rapeseed oil
- Pepper from the grinder
- 6 Discs Breakfast bacon
- 3 Branches Marjoram fresh
- 3 Branches Fresh tarragon
- 2 tbsp Butter
- 2 Fresh bananas
- 3 piece Peach halves
- 3 piece Pineapple slices
- 4 tsp Cranberry compote
- 2 tbsp Flaked almonds
- 10 piece Pitted dates
- Serano ham slices
- 1 tbsp Sifted flour
- 0,125 liter Cream
- 1 tbsp Soy sauce
- 0,125 liter Broth clear
- 50 g Smoked bacon streaked
- Clean the pork fillet and cut into pieces approx. 7cm wide, oil lightly and season with pepper. Then wrap the pieces with the breakfast bacon. Place in a baking dish (or plate), cover with the herb sprigs and cook at room temperature for approx. 2 hours. let rest.
- Let the butter froth in a pan over moderate heat. Add the halved bananas, the peach halves filled with cranberries, the pineapple slices and the almond flakes and fry for 1 minute. Keep warm on a baking sheet at 120 °. Wrap the dates with the ham and add them.
- Finely dice the bacon and fry in a second pan. Fry the wrapped pork tenderloin on each side for approx. 3 minutes. Place in the oven with the fruit on a baking sheet.
The sauce
- Beat the flour and a little cream until smooth. Add the rest of the cream, soy sauce and meat stock and whisk everything together.
- Pour the mixed flour sauce into the meat pan and thicken while stirring. Salt and pepper to taste.
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