Roast Pork Tenderloin with Tropical Sauce

A dinner recipe with a touch of the tropics found in
“Minikokeboken – Svinekjøtt Spennende og Enkelt”
(The Mini Cook Book – Pork Exciting and Simple)
published by the Norwegian Information Office for Meat

Roast Pork Tenderloin with Tropical Sauce

Pork tenderloin is one of the easiest, most relaxed cuts of meat to cook for dinner. The tenderloin comes from the loin of the pig, which runs from the hip to the shoulder. The tenderloin itself is sometimes also called a pork “fillet,” and it is one of the tenderest cuts of meat on the animal, since it is not a muscle that receives much if any exercise.

This means that the tenderloin is usually a little more expensive than cuts of meat that need longer cooking, like the loin proper or pork butt (shoulder). It also means that it can be cooked quickly and easily, with no brining or braising needed.

4 servings

about 800 g [1,75 lb] pork tenderloin
1 teaspoon salt
1/2 tsp pepper
2 tablespoons butter/oil for frying

This is what you do

[1] Rub the tenderloin with salt and pepper. Brown it on all sides in a frying pan.

[2] Put the tenderloin into a ovenproof mould. Insert the meat thermometer and cook at 175° C / 345° F. For pink center, the meat is finished at core temperature of 70° C / 160° F. If you want it well done, wait until the core temperature reaches 75° C / 170° F. Served with buttered potatoes (boiled potatoes sauted in butter) green beans and tropical sauce.

Tropical Sauce

1 mature papaya
2 kiwi
1 lime
1 1/2 dl [0,3 pt] cream fraiche
2-3 tablespoons red currant jelly
1/4 tsp pepper

This is what you do

[1] Peel the papaya and remove the kernels. Peel the kiwi. Grate the peel of the lime and squeeze out the juice.

[2] Mash the papaya and kiwi with a hand mixer. Add the lemon juice while you are mashing.

[3] Pour the mash into a saucepan and add the crème fraiche. Boil and taste with red currant jelly, grated lime peel and pepper.