Pork fillet medallions with peaches in a spicy and fruity curry cream sauce

Ingredients for 4 servings:

• 800 g pork fillet(s)
• 1 sprig(s) rosemary
• some flour for dusting
• salt and pepper
• Clarified butter or vegetable oil
• 2 onions
• 2 bell peppers
• 1 large carrot(s)
• 1 piece(s) ginger
• 1 n. B. chili pepper(s)
• 1 tbsp, heaped flour
• 1 tbsp, heaped curry powder, mild
• 1 tsp garam masala
• 1 tsp turmeric
• 3 tbsp soy sauce, light
• 1 tbsp rice vinegar or apple cider vinegar
• 4 tbsp honey
• 250 ml chicken broth
• 200 g whipped cream
• 1 cup peas, frozen
• 1 can peach(s), half fruit, sugared
• 4 servings of cooked basmati rice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Dice the onions, bell peppers, and carrots. Finely chop the ginger and chili pepper. Place the peaches in a sieve, collect the juice in a measuring jug, and measure out 200 ml of peach juice for the sauce. Mix the curry powder with the garam masala and turmeric. Wash the pork fillet under running water, dry thoroughly with kitchen paper, and trim. Cut the fillet into 5 cm thick pieces and flatten slightly. Heat a little clarified butter or vegetable oil in a pan over medium-high heat, i.e., about level 6 to 7 out of 9. Lightly flour the pork fillet medallions and fry in the pan on both sides with the rosemary sprig until crispy and brown. To keep the seared pork fillet medallions warm, place them in an oven preheated to 100 degrees Celsius (212 degrees Fahrenheit). Fry the onions in the pan over medium heat. After 2 minutes, add the diced bell pepper, carrot, ginger, and chili pepper and sauté for another 5 minutes. Add 1 heaped tablespoon of flour and stir-fry. Add the curry powder, garam masala, and turmeric spice mix and sauté briefly. Deglaze with the rice vinegar and soy sauce. Then add the honey, peach juice, chicken broth, and heavy cream. Cook everything for 10 minutes over medium heat. Finally, heat the peas and peach halves in the sauce. Season the pork medallions with salt and pepper and serve with the fruity curry cream sauce. This goes best with cooked basmati rice.