Pork fillet & apples in curry cream

Ingredients for 4 servings:

• 800 g pork fillet(s)
• 2 tbsp oil
• salt and pepper
• 250 g whipping cream, maybe a little less and replace the rest with skimmed milk
• 2 tbsp Tomato paste or ketchup
• 2 tsp curry (e.g. Bombay hot)
• 4 m.-sized apples
• Fat for the mold
• 150 g cheese (Gouda)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the fillet, pat dry, and cut into approximately 2 cm thick slices. Season with pepper. Brown the oil in a large pan in batches, remove, and add salt. Deglaze the pan juices with cream (substitute one-third of the cream with skim milk if necessary) and bring to a boil. Season with tomato paste, curry powder, and salt. Wash and peel the apples, and remove the cores with an apple corer (or quarter and core the apples). Slice the apples. Layer the medallions and apples in a greased baking dish. Pour the sauce over the apples. Grate and sprinkle with cheese. Bake in a preheated oven (175°C fan oven) for 20-30 minutes. Serve with fries or rice and a green salad.