1 small tenderloin without bone
1 tablespoon of ground cinnamon
1 teaspoon of whole nutmeg
1/4 cup of lemon juice
3 cups of dry white wine
1/2 cup of honey
For the cakes
1/4 cup of all-purpose flour
3 tablespoons of honey
2 tablespoons of grated lime rind
1 1/2 teaspoons of ground ginger
1 cup of dried fruit (prune, crystallized pineapple and maraschino cherry)
4 cakes
1 cup of orange juice
1/2 cup of heavy cream
1 small tenderloin without bone
1 tablespoon of ground cinnamon
1 teaspoon of whole nutmeg
1/4 cup of lemon juice
3 cups of dry white wine
1/2 cup of honey
For the cakes
1/4 cup of all-purpose flour
3 tablespoons of honey
2 tablespoons of grated lime rind
1 1/2 teaspoons of ground ginger
1 cup of dried fruit (prune, crystallized pineapple and maraschino cherry)
4 cakes
1 cup of orange juice
1/2 cup of heavy cream
With a fork, poke holes in the tenderloin and place it in a baking dish
Mix the remaining ingredients and bathe the tenderloin with that sauce
Bake in a moderate oven (180°C), preheated, basting occasionally with the sauce from the baking dish, for 45 minutes or until golden brown
Prepare the cakes
Mix all the ingredients except the cakes, orange juice, and heavy cream
Reserve for 30 minutes
Remove the filling from the cakes and arrange them in a refrigerated mold
Fill them with the fruit mixture reserved earlier
Combine the orange juice with the heavy cream and pour it into the mold
Bake in a hot oven (200°C) for 30 minutes or until the cakes are tender
Transfer the tenderloin to a serving dish, arrange the filled cakes around it, and drizzle with the remaining sauce
