Pork Tenderloin in plum sauce

4 servings

When was the last time you made pork tenderloin? Wonderfully tender meat is inexpensive, and you can get even more affordable food when you use different vegetables as an accompaniment. You can also use regular onions instead of pickled onions and, for example, carrots, cauliflower or broccoli. The sauce gets its refined taste from Bonne Plum purée, which is 100% plum without any other added ingredients.

approx. 600 g of pork tenderloin
3 tablespoons of rapeseed oil
½ tsp salt
ground black pepper
chili flakes to taste
3-4 cloves of garlic
2 tablespoons of mustard
2-3 dl of whipped cream or cooking cream
2 dl pickled onions
3-4 dl Bonne plum purée

For surface:
parsley or parsley leaves

Remove the membranes from the pork tenderloin and cut the meat into slices a few centimeters thick.
Heat the rapeseed oil in a pan and fry the tenderloin slices on both sides.
Season with salt, black pepper and chili flakes.
Add chopped garlic cloves, mustard, whipped cream and pickled onions.
Mix in the plum purée and let it boil until the sauce thickens and the meat is cooked.
Check the taste.
Sprinkle parsley or parsley on top.
Serve with potatoes or rice.

Recipe: Hellapoliisi