Yield: two portions
- 1 each lemon, thinly sliced, with seeds and inner-white membrane removed
- 3/4 c. apricots, sliced, cut into thin pieces
- 1 lb. tomatoes, cored, blanched, skin and seeds removed, chopped into chunks
- 1 each chili pepper, seeds removed, chopped fine
- 1/2 c. dried currants
- 1/2 c. white wine
- 1/2 c. sugar
- 6 each pork loin or tenderloin, sliced about 1-1/2 ounces per slice
- 1/4 c. mixed peppercorns
- 1/4 c. sugar
- 1 Tbsp. whole thyme leaves
- 1 Tbsp. salt
- 1/4 c. butter, melted
- 1/4 c. brandy
- 1/4 each water or chicken bouillon or pork stock
Fruit Chutney procedure:
- Add all the ingredients into a 1 quart sauce pot. Bring the liquid to a boil, reduce the heat to allow the fruit to simmer for about 20 minutes, until the lemon peel has softened and become translucent. The chutney can be served warm or made several days ahead and chilled.
Peppercorn Pork procedure:
- Take the pork loin slices and place them in between two pieces of plastic wrap. Using a heavy bottom pot or meat mallet, pound lightly so that the pork flattens and spreads. After they are pounded, keep them refrigerated until you are ready to cook them.
- Grind the peppercorns in a coffee or spice grinder. You can use ground peppercorns or ground pepper if you like. Combine them with the sugar, salt and thyme. Coat the pork on both sides with the pepper mixture.
- Heat a sauté pan. Add the butter and the pork, cooking on both sides until they are lightly brown. Remove the pork from the pan and place it on serving plates.
- Add the brandy away from the flame. Return to the heat, allow the brandy to ignite and burn off the alcohol. Add the water and bring to a boil, reducing the liquid until it turns into a light glaze. Return the pork to the pan and coat it with the glaze. Serve the pork with the chutney and rice pilaf, along with your favorite green vegetable.