Name: Pork Tenderloin Cameroon with Prune-Stuffed Apples
Yield: Yields 6 servings
Cuisine: Cameroonian
Ingredients: Salt and freshly ground black pepper; 2 tablespoons/30 milliliters fruity olive oil; 12 pitted prunes; Cornstarch as needed, to thicken the sauce; 2 pounds/1 kilogram pork tenderloin (2 pieces); ½ cup/100 grams brown sugar; 1 tablespoon/8 grams dry mustard powder; 2 cups/500 milliliters unsweetened apple juice (or fresh apple cider if available); chopped chives; 4 tablespoons/2 ounces Cameroon tea leaves; 6 medium Golden Delicious apples, peeled and cored; 1 quart/1 liter boiling water

Preparation info

Yields
6
servings

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

Tea from Cameroon is grown on the hills surrounding Mount Cameroon, West Africa’s only active volcano. Sweet, with a chocolate edge, Cameroon tea is the basis for the haunting sauce of this dish. Feel free to reduce the brown sugar if you favor a less sweet sauce.

Ingredients

4 tablespoons/2 ounces Cameroon tea leaves
1 quart/1

Method

Preheat oven to 350°F/177°C. Brew the tea in the water and steep for about 2 minutes. Using a fine-meshed sieve, strain out the tea leaves, reserving the liquid. Combine the tea with the apple juice and set aside.

Salt and pepper the pork (be generous with the pepper). Mix the