10 September 2014,15:40 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Combine the apple, pear, wine, and chicken stock in a saucepan. Bring to a boil. Simmer over low heat until the fruit has softened, about 10 minutes.
  • Add the dried fruit and cinnamon. Simmer until the fruit is plump, about 30 minutes. Remove from the heat.
  • Heat the oil in a large frying pan over medium heat. Add the pork and fry until browned, about 5 minutes. Set aside. Turn up the heat. Add the brandy and let it evaporate. Add a little of the cooking liquid from the fruit.
  • Cook over medium heat, stirring constantly, to deglaze the pan. Stir in the fruit mixture and cook until heated through, about 2 minutes.
  • Return the pork to the pan. Cook, stirring occasionally, until tender and cooked through, about 5 minutes. Serve hot.


  • 2 apple, peeled, cored, and diced
  • 2 pear, peeled, cored, and diced
  • 150 ml dry white wine
  • 150 ml chicken stock
  • 200 grams dried fruit such as apricots, peaches, pears, and prunes
  • 2 teaspoon ground cinnamon
  • 2 tablespoon sesame oil
  • 600 grams pork tenderloin, cut into thick medallions
  • 4 tablespoons brandy

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