Makes 4 servings. 4-5 hour cook time.
Goes great with Creamy Coleslaw
1 pork tenderloin
1 tbsp cooking oil (we like avocado oil)
1 medium onion, peeled and roughly chopped
2 carrots, peeled and roughly chopped
2-3 garlic cloves, peeled and roughly chopped
1-2 medium sized fruits, roughly sliced or chopped (apples, nectarines, plums, peaches, pineapple or any other similar fruit)
1/4 cup white wine (substitute with orange juice, vinegar or other acidic liquid for alcohol-free)
2 tbsps yellow mustard
2-3 sprigs fresh thyme (or other herb of choice)
2 tbsps maple syrup (honey works too)
1/2 cup fruit juice of choice
2 cups chicken broth (or other broth)
1/2 cup cream (optional)
The night before, pat pork tenderloin dry, season with salt and pepper, and place in fridge, uncovered.
In a large pot (with a lid), heat oil on medium heat for about 1 minute.
Add chopped onions and carrots and cook for 3-5 minutes, until aromatic and starting to turn lightly golden brown.
Add garlic and cook for about 1 minute, until you start smelling that delicious cooked garlic aroma.
Add fruits and cook for 2-4 minutes, until they start to slightly soften.
Add wine (or alcohol-free substitute) and stir constantly until reduced by about half.
Add pork, mustard, thyme (or other herb) and maple syrup (or honey) and cook for a about 10 minutes, turning the pork every few minutes to get nice browning all over.
Add fruit juice, broth and enough water to cover the pork, bring heat to medium-high and bring to a simmer.
Once simmering, cover and bring heat down to low.
Let cook for about 3 hours.
Remove pork and blend everything to create a smooth liquid (use a stick blender directly in the pot or transfer to a food processor).
Bring heat back to medium-high to bring the liquid to a boil and cook until reduced to the desired thickness.
If desired, stir in cream.
Add pork back to sauce and serve.
This recipe is adapted from no specific recipe, just trying various things out until we found the way we liked best.