Pork Tenderloin with Prunes and an Orange Lingonberry Sauce (serves 4)
Pork is one of those meats which goes well with fruit and sweet flavors. This is one of my all-time favorite dishes and is a new take on pork with prunes. Pork tenderloin is the best cut of pork in my opinion. It is tender and quick and easy to cook especially when cut into slices or bite-sized chunks (I have eaten enough dried, tough pork chops in my life). Lingonberries are a staple Swedish fruit and accompany game as a sauce. They are quite tart but sweeter than cranberries. I find Lingonberry jam quite easily in the supermarket. If you can’t find it you could try cranberry sauce or maybe redcurrant jelly. This dish should be served with mashed potatoes or something similar to mop up the juices. I made a potato, parsnip and apple mash which was a great accompaniment.
1 pound pork tenderloin – cut into bite size pieces
1 tbsp. olive oil
Salt and freshly ground pepper
1 large onion – diced
4 oz prunes (Paul Newman brand) – cut in half
Juice of 1 orange
1 cup chicken stock
2 tbsp. lingonberry jam (Felix brand – on label it says Wild Natural Lingonberries)
Heat 1 tbsp. olive oil, salt and freshly ground pepper in a skillet. When sizzling add pork and brown on all sides, then remove from skillet and place on a piece of paper towel on a plate.
Add onion to skillet and cook until softened.
Put the pork back into the skillet, then add the prunes, orange juice, stock and lingonberry jam.
Stir well, bring to boil and them simmer for 20 – 30 minutes.