Filet toast "Honolulu"

Ingredients for 1 servings:

• 2 slices of toast (wholemeal toast)
• 4 pieces of pork fillet(s) approx. 1-1.5 cm thick (total 150-180 g)
• leaf lettuce
• 1 onion(s), finely diced
• ½ peach(s) , from the can
• 1 slice(s) pineapple, from the can
• ½ handful of cranberries, dried
• 2 cream cheese wedges, soft
• Oil, something for frying
• salt and pepper
• 2 pinches of curry, hot
• 1 cup of cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with fruity cheese sauce

Pour a little oil into a hot pan and sauté the onions, frying slowly until softened. Add the chopped peach and sliced ​​pineapple and fry briefly. Then add the cheese wedges to the pan and slowly melt them, gradually adding the cream. Once the cheese has melted, season with salt, pepper, and curry powder. Add the dried cranberries to the sauce and simmer for a few more minutes, then season to taste and adjust the seasoning if necessary. Heat a griddle pan, brush lightly with oil, and fry the fillet slices, frying slowly until cooked to your liking. Toast the toast, place on a plate, and arrange the lettuce leaves on top. Place the fillet slices on the lettuce leaves and drizzle the fruit and cheese sauce over the meat. Garnish with some physalis and a pinch of curry powder, if desired!