pastry.express

recipes and tips for easy cooking by Dimitris Chomatas

Pork tenderloin with Quince and Dijon mustard

christmasglitter2Quince is traditionally cooked with pork meat in Greece.

Especially during Christmas period is a very common plate

Usually replace potatoes.

 

df11_12_31_foieHere there is another version, more complicated in flavor.

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.

Merry Christmas

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