Indian pork fillet

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp black pepper
• 2 tbsp butter
• 2 m.-sized onion(s)
• 1 ginger – plum (in syrup)
• 2 tsp curry powder
• 2 tbsp chili sauce, sweet and spicy
• 2 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 2 tbsp pineapple juice
• 1 tbsp ginger syrup
• 1 cup of sweet cream
• 4 slices of pineapple
• 2 cl brandy
• 4 servings of cooked rice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Rub the fillet with thyme, rosemary, and pepper and let stand for one hour. Brown in hot butter, season with salt, remove from the pan, and set aside. Sauté the diced onion in the frying fat and stir in the curry. Add the pineapple juice, finely chopped ginger plum, ginger syrup, and the remaining Asian spices, stir in the cream, and simmer for 5 minutes. Halve the pineapple slices, fry briefly in hot butter, add to the sauce, and add the brandy. Place the fillet in a baking dish, pour the sauce over it, and place in an oven preheated to 200°C (400°F), and roast for 25 minutes. Serve with rice. It’s easy to make ahead.