Strawberry Loquat Pie Food

PORK TENDERLOIN WITH STRAWBERRY LOQUAT SAUCE

Steps:

• Cut the pork tenderloin in half so that in fits into a medium sized skillet.
• Season pork with salt & pepper to taste.
• Heat the olive oil and 1/2 tablespoon of butter in skillet over medium heat.
• Add tenderloin, brown on all sides for about 2 minutes, cover skillet and reduce to low heat.
• Cook tenderloin until it registers 150°F on a meat thermometer.
• Remove tenderloin from skillet and cover to keep warm.
• Drain excess fat from skillet.
• Add loquats, strawberries and sugar to skillet and sauté just until fruits are soft, about 30 seconds.
• Stir in Madeira wine with wooden spoon, scraping up any browned bits from the bottom of the skillet.
• Add meat juices from the tenderloin to the skillet and simmer for 1 minute.
• Add remaining butter to skillet and stir until melted, then remove from heat.
• Slice tenderloin into 1/4 inch thick slices, place on warmed serving platter and spoon fruit sauce over meat.
• Serve immediately.

EASY FRESH STRAWBERRY PIE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.

LOQUAT CRUMBLE

Steps:

• Remove seeds and blossoms from loquats, cut in half, and place into a saucepan. Drizzle with lemon juice immediately to prevent fruit from turning brown. Cover skillet and heat over low-medium heat until loquats release their juices and come to a simmer, 12 to 15 minutes. Stir often.
• Whisk together sugar and cornstarch in a bowl and pour over the simmering loquats. Stir well until thoroughly combined and return to a simmer over low heat. Cook until filling has thickened, about 2 minutes. Remove from heat and let cool.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a 9-inch cast-iron skillet in the for 5 minutes. Remove from oven and lightly coat with cooking spray. Transfer loquat filling to the skillet.
• Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, brown sugar, vanilla extract, cinnamon, and salt in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture over loquat filling.
• Place skillet on a sheet pan and bake in the preheated oven until filling is thick and bubbly and topping is browned, about 25 minutes. Remove from oven; let stand 20 minutes. Serve warm.

STRAWBERRY LOQUAT PIE

Steps:

• Combine filling ingredients (except butter) in mixing bowl and mix well
• Add mixed filling into pie dish that is lined with premade crust
• Place sliced butter on top of pie filling (~5 pieces)
• Add premade pie crust strips in cross-hatched pattern
• Bake Pie at 450 Degrees for 10 Minutes
• Finishing Baking Pie at 350 Degrees for 40-45 Minutes