Preparation time: 15 minutes

Cooking time: 20 minutes plus 40 minutes for the puree

Difficulty: 5/10

Serves: 3-4 Portions

Ingredients – For the pork tenderloin

1 kg pork tenderloin (pork fillet), sliced into medallions

4 tbsp olive oil

6 plums, without pits

4 apricots

6 dates, without pits

1 clove garlic

1 onion, finely chopped

1/4 cup cognac

3/4 cup red wine

1 sprig of thyme

2-3 allspice berries

100 g whipping cream

Salt, freshly-ground pepper

Ingredients – For the puree

2 medium-sized sweet potatoes

2-3 medium sized carrots

1 big onion

2 tbsp butter

A liitle thyme

1 tbsp honey

100 g whipping cream

Salt, pepper

1/2 tsp nutmeg

300 g vegetable broth

Method – For the Pork Tenderloin 

Heat the olive oil in a wide cooking pot or deep-frying pan. Cut into fillets, season with salt and pepper and add olive oil, thyme for marinade. Put the meat inside and brown it for 2 minutes on each side. Add the onion and sauté for 2-3 minutes until the onion is soft.

Add the spice.

Put the dried fruits in the pan and stir. 

Carefully flambé with the brandy and finish off with the wine.

Finally lower the temperature, put the cream and the broth, and simmer the food for 5 minutes with the lid closed.

Once it sets, try it for salt and pepper.


Method – For the puree

Wash the sweet potatoes with their skin on, very well to remove all soil. Put them in a saucepan with plenty of cold water and boil for about 30 minutes until soft. Meanwhile, finely chop the carrots with the onion and garlic and sauté them in a saucepan with olive oil. 

Pierce the sweet potatoes with a fork and if they are soft, remove from the heat. Remove them immediately from the boiling water.

Leave them to cool for a while and while they are still hot, peel them or open them in the middle and then scrape out the flesh with a spoon.