Iberian Pork Tenderloin with Fig, Orange and Anise Jam Sauce

Iberian pork tenderloin with a fig, orange and anise jam sauce is an elegant, flavourful recipe, perfect for impressing at a special meal. The intensity of the meat pairs beautifully with the sweetness of the jam, the citrus freshness of the orange and the delicate aroma of anise.

For this recipe we use Quinta de Jugais Fig, Orange and Anise Jam 180 g, a gourmet preserve made with fruit and spices, ideal for adding a different touch to savoury dishes, cheese boards or recipes with foie gras. Iberian Market

Ingredients for 2 people:

• 1 Iberian pork tenderloin.
• 2 tablespoons of Quinta de Jugais Fig, Orange and Anise Jam.
• 1/2 glass of meat stock.
• 1 splash of sweet wine or brandy.
• 1 teaspoon of butter.
• Extra virgin olive oil.
• Salt to taste.
• Freshly ground black pepper.
• Fresh thyme or rosemary to garnish.

Method:

1. Trim the tenderloin and cut it into thick medallions.

2. Season the meat with salt and pepper on both sides.

3. Heat a splash of extra virgin olive oil in a hot frying pan and sear the tenderloin medallions until golden on the outside and juicy inside.

4. Remove the meat and set aside on a covered plate to keep warm.

5. In the same pan, add a splash of sweet wine or brandy and let it reduce for a few seconds.

6. Add the meat stock and the fig, orange and anise jam.

7. Stir well until you have a glossy, slightly thickened sauce.

8. Add a teaspoon of butter to give it more body and smoothness.

9. Return the tenderloin medallions to the pan and let them soak up the sauce for one minute.

10. Serve hot with a little fresh thyme or rosemary on top.

Chef's tip:

For a more complete dish, serve the tenderloin with creamy mashed potato, roast potatoes or some sautéed vegetables.

For a more gourmet finish, add a few toasted walnuts or shavings of cured cheese just before serving. The contrast with the jam brings out the flavour of the dish even more.