• 2 pieces of pork tenderloin (psaronéfri), about 1 kg
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3-4 sprigs of rosemary
• 1 large red onion, sliced
• 2 cloves of garlic
• 10 dried apricots (chrysómila)
• 10 pitted prunes (damáskina)
• 5-6 dried figs (pastá sýka)
• 1 tablespoon Dijon mustard
• 1 ½ cups beer
• 1 tablespoon honey
METHOD
1. Ask your butcher to remove all the sinew/fibers from the pork tenderloin, as these will make the meat tougher. Place a pan over heat and add one tablespoon of olive oil and one tablespoon of butter.
2. When the butter melts, sear the whole pieces of pork tenderloin. Let them brown nicely. Remove them from the pan, let them cool slightly, and cut them into 2-3 cm pieces (do not pound them). Season with salt and pepper, return them to the heat, and brown them well on both sides. Add the rosemary.
3. Remove the meat from the pan and add the remaining olive oil and butter, then sauté the onion for about 2 minutes.
4. Add the garlic and stir. Add the dried apricots, prunes, and dried figs. Return the meat to the pan and add the mustard. Stir everything on the bottom of the pan and pour in the beer and honey.
5. Lower the heat and simmer for 2-3 minutes. Turn the meat and continue simmering until the alcohol evaporates and the sauce thickens.
