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Pork Tenderloin With Strawberry Loquat Sauce

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“This tasty recipe was given to me by Impera_Magna in response to a request for recipes containing loquats. I used presliced boneless pork loin chops instead of a whole tenderloin and substituted Splenda for the sugar. The results were fantastic! The Madeira gives the fruit sauce an amazing flavor. For those who have never had loquats, they are a small subtropical fruit that taste similar to a plum.”

Ingredients Nutrition


  1. Cut the pork tenderloin in half so that in fits into a medium sized skillet.
  2. Season pork with salt & pepper to taste.
  3. Heat the olive oil and 1/2 tablespoon of butter in skillet over medium heat.
  4. Add tenderloin, brown on all sides for about 2 minutes, cover skillet and reduce to low heat.
  5. Cook tenderloin until it registers 150°F on a meat thermometer.
  6. Remove tenderloin from skillet and cover to keep warm.
  7. Drain excess fat from skillet.
  8. Add loquats, strawberries and sugar to skillet and sauté just until fruits are soft, about 30 seconds.
  9. Stir in Madeira wine with wooden spoon, scraping up any browned bits from the bottom of the skillet.
  10. Add meat juices from the tenderloin to the skillet and simmer for 1 minute.
  11. Add remaining butter to skillet and stir until melted, then remove from heat.
  12. Slice tenderloin into 1/4 inch thick slices, place on warmed serving platter and spoon fruit sauce over meat.
  13. Serve immediately.

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