Pork fillet & pineapple in curry cream

Ingredients for 4 servings:

• 800 g pork fillet(s)
• Salt
• white pepper
• 2 tbsp oil
• 1 onion(s)
• 250 g whipped cream
• 3 tbsp tomato paste
• curry
• Garlic, granulated
• 1 large can of pineapple slices
• 150 g cheese (Gouda)
• Fat, for the shape
• possibly marjoram, for garnishing

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the fillet, pat dry, and cut into approximately 2 cm thick slices. Season with garlic, salt, and pepper. Drain the pineapple slices. Peel the onion and dice or cut into rings. Heat the oil in a large pan. Brown the meat and onion in batches on both sides briefly, then remove from the pan. Sprinkle the pineapple slices with a little curry and fry briefly in the pan. Deglaze the pan juices with cream and bring to a boil. Season with tomato paste, curry, salt, pepper, and garlic. Layer the medallions with the onion pieces in a greased, ovenproof dish (approx. 30 cm long). Arrange the pineapple slices on top. Pour the sauce over the meat. Grate the cheese and sprinkle over the meat. Bake in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) for 20–30 minutes. Garnish with marjoram, if desired. French fries or rice are delicious with this dish. Extra tips: This dish is easy to prepare. Once everything is layered in the dish, you can refrigerate it for a few hours. Just don’t sprinkle the cheese on top until just before baking, otherwise it might sink. Instead of pork fillet, you can just as easily use chicken or turkey fillet. It also tastes delicious with canned apricot slices or apple slices (in this case, use about 4 apples).