Pork loin with fruit sauce: easy and cheap recipe for dipping bread
Pork loin is a very rough meat that can play a lot in the kitchen, cheap and relatively lean. Well accompanied, it fits easily into a Christmas menu, where sauces or garnishes play an essential role. This recipe for pork loin with fruit sasla is very simple and perfect to add to the table as an alternative to seafood dishes.
In order for the tenderloin to be very tasty, it is advisable to pre-brine, leaving the meat immersed in very salty water for at least two hours, better if they are longer. Then we will mark the entire piece at high temperature before cooking it in the oven, while making a sweet sauce full of fruits to accompany it.
IngredientsFor 4 people
- Pork loin in one piece (approx) 700 g
- Spring onion 1
- Apple 1
- Pear 1
- Dried peaches 6
- Corinthian raisins or to taste 50 g
- Quince candy (optional) 50 g
- Pedro Ximénez or brandy 200 ml
- Tangerine 4
- Ground black pepper
- Extra virgin olive oil
- White wine or broth required
How to make pork tenderloin with fruit sauceDifficulty: easy
- Total time 50 m
- Elaboration 10 m
- Cooking 40 m
- Repose 2 h
A couple of hours before, place the meat in a clean container filled with water with plenty of salt. Leave in the fridge covered with this brine. If the dried apricots and raisins are very dry, soak them in the sweet wine.
After time, preheat the oven to 190º C. Cut the onion into a thin julienne, peel and chop the pear and the apple, two of the mandrines -remove the skin from the segments- and squeeze the others. Drain the fruits, reserving the wine.
Dry the pork, season with salt and pepper and heat on a large frying pan or saucepan with a little oil, on all sides. Remove to a baking dish and sprinkle with half the Pedro Ximénez and orange juice, plus the juices from the pan. Put in the oven.
Heat a little more oil in the same pan and lightly sauté the chives. Add the apple and the pear when it is transparent, turn it around and water with the remaining liquids. When they take 10-15 minutes, add the chopped quince, the raisins and dried apricots. Keep cooking over low heat.
When the tenderloin takes 30 minutes, turn the piece and add a little more liquid if necessary, broth, white wine or even more orange juice. Roast again until meat is done, depending on size and thickness. Serve with the reduced sauce.
We can also remove the meat from the casserole and break down the juices with a glass of broth, wine or juice, over high heat, and add them to the fruit sauce.