Remove the white skin from the pork tenderloin.
Peel and core the pineapple and then cut into small cubes.
Peel the mango. Chop half of it into small cubes and finely slice the other half to use as decoration on the plates. Do the same with the apple.
Heat a pan, add a little olive oil and colour the pork on both sides. Season with salt and add the flour then the cubed onion, apple, mango and pineapple. Add the raisins, the almonds and the spices. Deglaze the pan with a little water then add the coconut milk and the cream. Cook over a medium heat for 10 minutes.
While the pork is cooking, cook the semolina: place the semolina in a bowl and add a little olive oil. Add approx double the amount of water as semolina to the bowl and then cover with cling film. Set aside and allow to cook for 10 minutes.
To serve: Slice the pork into portions. Plate the semolina using stainless steel serving rings. Place a slice of pork on each plate and drizzle the cooking sauce over the top. Garnish the plate with slices of apple and mango and serve immediately.
«This dish will work well if cooked the day before and then simply reheated before serving - this will allow the flavours to really develop.»