Danish-style pork tenderloin: A fruity twist on a family favourite

Do you mostly prepare pork tenderloin in its own sauce? Try it according to a Danish recipe. Juicy and tender slices of meat are immersed in a fruity addition to an aromatic sauce, greatly enhancing the flavour. Looking for an idea for autumn dinners? This is a great option.

Danish-style pork tenderloin is perfect for a family dinner. No one will complain, and everyone will be full. The meat practically melts in your mouth, and thanks to the sauce, it is very juicy. The additions enhance its taste.

The secret of this dish is the combination of pork with fruits. The meat must not be marinated beforehand, as it becomes tender and aromatic during preparation. Not everyone likes the combination of meat and fruit, but this is worth trying. The flavour is balanced, with no excessive sweetness. This is thanks to dried plums, which go well with pork and are common, for example, in stuffed tenderloin. Add raisins and fresh apples, which are increasingly available at stalls. It's worth choosing tart ones for this dish. This will create a savoury dish with a sweet note. It is ideal for a family dinner, even for a larger gathering. Such served pork can surprise your loved ones, as it is not a popular combination.

Fruits and raisins are important additions to the sauce. However, cream will also be needed to thicken it. It will give it a creamy consistency. The sauce is seasoned with lemon juice, which pairs well with apples and plums and also counteracts their sweet taste. Danish-style pork can be served with potatoes, groats, or rice. All simple salads, as well as green lettuce with vinaigrette dressing, go well with it.

Ingredients:

• 4 pork tenderloins,
• 200 grams of dried pitted plums,
• 400 grams apples,
• raisins to taste,
• 200 millilitres cream, fluid, for soups,
• 2 tablespoons wheat flour,
• 5 tablespoons oil,
• juice of half a lemon,
• salt, pepper, sweet paprika, cinnamon to taste.

Preparation method:

1. Wash the plums and soak them in water. Then, slice them into thin strips.
2. Peel the apples, remove the seeds, and cut into medium-sized cubes.
3. Wash the pork tenderloins, pat them dry, and cut into thick slices. Slightly pound each slice, and season with pepper and salt to taste. Coat in flour.
4. Heat the oil in a pan and sear the meat. Fry on both sides until browned. Remove from the pan and set aside.
5. In the pan where the tenderloins are fried, sauté the apples until slightly softened. Add the plums and raisins.
6. Add the tenderloins and mix. Pour in the cream and mix again. Simmer over low heat for about 20 minutes.
7. Season the sauce with lemon juice and spices.