Pork Tenderloin Alsace-Style

A little French, a little German, and a whole lot of flavor.

Let’s take a quick trip to the Alsace region, where French and German cultures have mixed and mingled for centuries. This unique corner of northeastern France is known for charming half-timbered houses, wine routes, and a cuisine that’s both hearty and elegant.

The dish I’m sharing today is a perfect example — and yes, it might sound a little unusual, but trust me... it’s crazy good.

I made this Pork Tenderloin Baked Over Apples and Bananas last night when friends came over, and it went like fresh buns from the bakery — fast. Sweet, savory, creamy, cheesy... it’s comfort food with a surprising twist.

🍽️ What You’ll Need: (Serves 4 hungry people)

• 500–600 g pork tenderloin

• 2 apples

• 2 bananas

• About 1 pint of heavy cream (whipping cream)

• 1 small can tomato paste

• A squirt or two of ketchup

• 2–3 tsp curry powder (adjust to taste)

• Salt + pepper

• Cheese (your favorite melty kind — as much as you like for the topping)

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🔥 How It’s Gonna Go Down:

1. Prep the base:Cut the apples and bananas into chunky bite-sized pieces and toss them together in the bottom of a baking dish.

2. Sear the pork:Cut the tenderloin into 1-inch thick slices and quickly sear them in a hot pan until golden brown on both sides. Lay the pieces on top of the fruit.

3. Mix the sauce:In a bowl, combine the cream, tomato paste, ketchup, curry powder, salt, and pepper. Taste and adjust until it’s just right — creamy with a warm curry kick.

4. Assemble & bake:Pour the sauce over the pork and fruit, then sprinkle generously with cheese. Bake at 400°F for about 25 minutes, or until golden and bubbly on top.

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🍽️ What to Serve With It:

I served mine with crispy tater tots — yes, the store-bought kind (because they just work here!). But it’s also great with rice, or a couple slices of toasted sourdough. Add a light salad on the side and you’ve got a full, flavorful meal.

It’s sweet, savory, creamy, and totally unexpected — just like the best food stories from Alsace.If you give it a try, leave a comment and let me know how it went. I’d love to hear what you think!

Let’s rock the kitchen —

With Flavor Love,

Kerstin