Preparation time10’
Cooking time40’
Level of difficultyMedium
For 5 portions:
3 pieces (about 1 kg) pork tenderloin
75 gr. olive oil
1 sprig of rosemary
10 dried figs, cut into pieces
10 dried apricots, cut into pieces
1 tablespoon balsamic vinegar
375 gr. cypriot commandaria
salt and pepper
For the puree:
500 gr. potatoes peeled and cut into pieces
20 gr. butter
20 gr. truffle oil
70 gr. kefalotyri, parmesan or any other cheese you like, grated
salt and pepper
1. First soak the dried fruits in the commandaria in a bowl. Cut the pork into thick slices and then heat the olive oil in a cast iron pan. Sauté the pork for 2΄ on each side. Add the rosemary. Quench with balsamic vinegar. Add the dried fruit and the commandaria. Increase the heat so that the mixture boils for 1-2 minutes. Lower the heat and simmer for 10΄. Season with salt and pepper.
2. Boil the potatoes for about 20΄. Drain them and mash them. Add the butter and the truffle oil. Stir. Add the cheese to the puree and season with salt and pepper. Serve the pork with the puree and the sauce.
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