Ingredients:
2 pork tenderloins
2 Apple
20 Dried apricots
150 ml sweet white wine
250 ml chicken or vegetable stock
1 teaspoon ras-el hanut (black pepper, turmeric, cumin, nutmeg, cinnamon, paprika and Ginger)
1 stick of cinnamon
6 black pepper balls
1 tablespoon of peach jam
1 pinch of powdered cayenne pepper
15 grams of butter
Olive oil
Salt
1 dash of cream
Steps:
Cut the tenderloin into medallions. Mix the jam with a couple of tablespoons of wine, the Ras – el hanut or the mixture of spices, and the cayenne. Paint the steak, wrap in kitchen film and let stand in the refrigerator, better from one day to another. At the same time, leave dried apricots soak in wine.
Peel and cut apples. Put in a saucepan with dried apricots and wine, broth, the branch of cinnamon and pepper. Cook 20 minutes over medium heat until the apples are soft.
Remove the branch of cinnamon, pepper and the dried apricots to decorate, add butter, and process the rest until you have a puree. If you want to get a result creamier, add a splash of cream.
Make the steak in the pan or griddle with a little olive oil and salt. Serve on a bed of mash and adorned with apricots previously sautéed with a little oil in a hot frying pan.
Recipe from El Comidista.
