Grillede Pork Tenderloin Steaks with Passion Fruit Sauce
When I first came to Denmark from the United States many years ago, I had never heard of a pork tenderloin. I had never eaten or prepared one until many years after. Denmark being a nation that has more pigs than people, 15-20 million pigs and only 5, 600,000 people, of course we eat lots of pork. In order to make small pork steaks, they must be cut a certain way. After trimming the tenderloin for fat and sinew, the meat should be cut into thick slices, laid on flat surface with the cut side up and pounded flat with the palm of your hand. Here is a recipe with passion fruit sauce. Passion fruit can be eaten with a spoon after cutting the top off or together with other fruits. It can also be used in a sauce and eaten with pork. The more wrinkled the fruit is, the more ripe it is and time to eat the fruit. If a passion fruit doesn’t weigh very much, it could be dried out.
Grilled Pork Tenderloin with Passion Fruit Sauce
1 pork tenderloin, trimmed
2 tbsp. oil
4 passion fruits
1 cup white wine
salt and pepper
To make pork tenderloin, cut into thick slices of 1 inch and lay them on a work surface with the cut side up. Pound them flat with your hand. Slice 2 passion frugts into two halves and scoop the fruit out. Pour passion fruit over the tenderloin, cover and place in the refrigerator for 3 hours. Take them up from the marinade. Brush a grill pan with oil and grill the meat over middle heat 2-3 minutes on each side. Sprinkle with salt and pepper. Set aside.
To make sauce, cook the white wine over high heat until there is only 4 tbsp. left. Slice the last two passion fruits and scoop out the fruit and add to the white wine. Season the sauce with salt and pepper and some sugar.
Suggested accompaniment carrots and broccoli.