PORK TENDERLOIN WITH STRAWBERRY LOQUAT SAUCE

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Pork Tenderloin With Strawberry Loquat Sauce image

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.

Provided by @MakeItYours

Number Of Ingredients 9

1 lb pork tenderloin (trimmed of excess fat)
salt
fresh ground black pepper
1 1/2 teaspoons mild olive oil
1 1/2 teaspoons unsalted butter
1/2 cup loquats (peeled,seeded & quartered)
1/2 cup fresh strawberries (hulled & quartered)
1 teaspoon sugar (or Splenda)
1/4 cup madeira wine

Steps:

  • 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.

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