Pork tenderloin with Quince and Dijon mustard
Especially during Christmas period is a very common plate
Usually replace potatoes.
Instead of fresh Quince we are going to use Quince marmalade flavored with brandy and vanilla, Mr juke’s Queen’s Quince.
For 4 portions we need
4 pork tenderloins
2 tablespoons butter
salt and fresh black pepper
250 g marmalade Queen’s Quince
3 tablespoons dijon mustard
3 tablespoons cider
Cut tenderloins into thick pieces and dry them with kitchen paper
Heat the butter into a non stick cooking pot and add the meat.Cook with high heat until golden brown.
Remove the meat from the pot and add the cider with 200 g of warm water.
Let it evaporate and add the mustard together with Mr juke’s Queen’s Quince. marmalade.
Cook in low heat until the sauce is thick.
Add the meat to glaze and serve with a generous portion of sauce.
Serve with mushed potatoes served on a grilled apple slice
This is perfect for christmas lunch.
Everyone will love it.