Pork Tenderloin With Strawberry Loquat Sauce

• 1 lb pork tenderloin (trimmed of excess fat)
• salt
• fresh ground black pepper
• 1 1/2 teaspoons mild olive oil
• 1 1/2 teaspoons unsalted butter
• 1/2 cup loquats (peeled,seeded & quartered)
• 1/2 cup fresh strawberries (hulled & quartered)
• 1 teaspoon sugar (or Splenda)
• 1/4 cup madeira wine

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 150u0b0F 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 saute 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.

pork tenderloin, salt, fresh ground black pepper, olive oil, unsalted butter, loquats, fresh strawberries, sugar, madeira wine

Taken from www.food.com/recipe/pork-tenderloin-with-strawberry-loquat-sauce-225437 (may not work)