Materials:
large skillet
ovenproof dish
mixing bowl
basting brush
Ingredients:
4 Tbs. olive oil
2 pork tenderloins, approximately 5 lbs. total
1 cup diced onions
1 Tbs. diced ginger
1/2 tsp. ground cinnamon
coarse pepper to taste
1 cup cleaned and diced dried figs
1 cup diced apricots
1/3 cup dark raisins
1/3 cup golden raisins
1 tsp. fresh thyme
1 cup sweet Belgian beer or any similar beer or ale
1-1/2 Tbs. honey
2 Tbs. Dijon mustard
Preparation:
In a large skillet, place three tablespoons of olive oil. When heated, add pork tenderloins. Sear until the meat is golden brown on each side. Remove from skillet and place in an ovenproof dish.
Add remaining tablespoon of olive oil to the skillet (the skillet from which the meat was just removed). Sauté onions in the skillet and scrape remaining bits of meat, as the onions cook until browned. Add the ginger, cinnamon, pepper, figs, apricots and the dark and golden raisins. Sprinkle the thyme over the fruit. Sauté briefly, then add the beer. Let simmer for five minutes.
While the fruit is simmering, prepare the glaze for the meat by mixing the honey and mustard together in a separate bowl. Brush it over the meat, using a basting brush. Pour the fruit over the meat and place all ingredients in the ovenproof dish in a preheated 450-degree oven. Bake for 10 to 15 minutes. Allow the meat to cool for five minutes, then slice.
Yield: 4 to 6 servings
