Banana fillet – pork fillet with bananas in curry sauce

Ingredients for 4 servings:

• 1 kg pork fillet(s)
• 6 banana(s), ripe
• 0.6 liters of cream
• 2 tbsp, heaped tomato paste
• 2 tsp, heaped curry powder
• 2 tsp butter
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Cut the pork fillet into 1.5 cm thick slices. Season with salt and pepper on both sides. Briefly and vigorously sear the fillet slices in melted butter in a pan. Remove the fillet slices from the pan and arrange them on the bottom of a large casserole dish. Preheat the oven to 190°C (top/bottom heat). Fry the tomato paste and curry powder in the remaining frying fat. Deglaze with cream. Bring the sauce to a boil and season with salt and pepper. Add the cooking juices that have now released from the fillet slices to the sauce. Halve the bananas lengthwise and place them over the fillet slices. Spread the sauce over the top. Place the casserole dish in the hot oven for about 35 minutes. Rice or tagliatelle goes best with this dish. This is a recipe from my mother in Canada. It tastes even better if you sear the fillet slices the day before and let them marinate overnight.