Ingredients:

• 1 pork tenderloin
• 3 Rocha Pears
• 1 onion
• Ginger
• 1 teaspoon of cinnamon
• 1 teaspoon turmeric
• 4 tablespoons wine vinegar
• 1 fresh chilli
• 3 spoons of sultanas
• 4 tablespoons of sugar
• Clove q.b.
• Orange juice and zest to taste
• Salt flower q.s.
• Olive oil q.s.
• Pepper q.s.

Preparation (for the Chutney):
In a pan with olive oil, sauté the finely chopped onion, add 3 cloves, cinnamon, saffron and chopped chilli.
Add a little orange zest and juice and add the prepared pear, cut into segments. Let it cook for about 1 minute and add the sugar and vinegar. Let it reduce until the pears are well cooked. Finally add the sultanas and let it rest.

(for the Sirloin)
Cut the loin into medallions one finger thick and season with a drizzle of olive oil. On a griddle, grill the medallions and season with fleur de sel and pepper on both sides.
Plate the chutney and place the medallions on top. Accompany with rice.