Serve Pork Tenderloin With Fruit For The Perfect Mixture Of Sweet And Savory

You can find delicious fruit to accompany pork loin in any season of the year. Summer, with its stone fruits and berries such as peaches, plums, cherries, and strawberries, is an especially bountiful time to explore various combinations. These fruits have plenty of juice and a hint of tang, so it’s easy to cook them into a succulent sauce for tender grilled or seared pork.

One of the more well-known pairings is pork with applesauce, which is best suited to the cooler months of autumn and winter, when apples are abundant and you’re craving something cozy. For a lighter dish in warmer weather, you can instead opt for pork tenderloin with apple jicama slaw. These two options using just one kind of fruit show how fresh produce can impact not just the flavor of a dish, but the textures, too.

In contrast to a well-stewed fruit sauce or fresh fruit, try using quickly-cooked versions, like a lightly-roasted mango salsa or slices of sautéed pear. Dried fruits, like apricots or prunes, offer a chewy consistency and more earthy taste, and could go swimmingly with bacon-wrapped pork loin. Quick compotes, such as those made of cranberries or currants, provide enough sauciness but allow the fruit to retain its shape, creating delightful pops of juicy texture as you eat.