Pork Tenderloin with Dried Fruit and Butter Sauce
This recipe you’ll absolutely love. Butter sauce smoothly covering the tenderloin, making your Christmas table unforgettable!
Pork Tenderloin with Dried Fruit and Butter Sauce


800 gr. Pork tenderloin for the stuffing 100 gr. Variety of dried fruit 100 gr. Kopanisti cheese from Mykonos 1 tbsp Horio Cow Butter Pepper

INGREDIENTS For the Butter Sauce

200 ml. Pork stock 2 tbsp orange juice 60 gr. Horio Cow Butter 50 ml. cognac 2 tbsp TOP Balsamic vinegar with thyme honey 1 tbsp honey 1 rosemary stick Pepper


  1. Finely chop the dried fruit
  2. Salt and pepper the tenderloin on one side, place all the chopped dried fruits and the sliced kopanisti cheese
  3. Tightly close the tenderloin
  4. In a pan heat 1 tbsp butter and after it has “burnt”, sauté the tenderloin
  5. Sauté the tenderloin on all sides until golden
  6. Then bake the tenderloin in a preheated oven at 190 degrees Celsius for 20 minutes
  7. In a pan, add the stock, the cognac, the honey, vinegar, orange and rosemary and boil until ¼ of the initial portion remains
  8. Finally, add the butter to the pan and mix continuously for 2 minutes, until the sauce is boiling at medium heat
  9. Slice the tenderloin and pour the sauce for serving