Pork medallions Hawaii

Ingredients for 4 servings:

• 600 g pork fillet(s)
• salt and pepper
• some oil for frying
• 1 small can of pineapple, in pieces or slices
• 1 stalk(s) leek, finely chopped
• 1 tbsp curry powder
• 1 tbsp flour
• 125 ml pineapple juice (from the can)
• 250 ml whipped cream
• 250 ml vegetable stock
• 1 banana(s)
• 2 tbsp chili sauce (sweet chili sauce)
• 2 balls of mozzarella (100 g each), for topping

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with fruity-spicy curry sauce

Place the pineapple pieces or slices in a sieve and drain well, reserving the juice. Cut the pork fillet into medallions. Season with salt and pepper. Briefly sear on both sides in a pan with a little oil, remove from the pan and place in a casserole dish. Sauté the sliced ​​leek in the remaining cooking liquid. Add the curry powder and flour, sauté briefly, and then deglaze with the pineapple juice, heavy cream, and vegetable stock. Finely mash the banana and mix in with the chili sauce. Season to taste with salt and pepper and simmer gently for about 5 minutes. Arrange the pineapple pieces or slices on the medallions and pour on the curry sauce. Slice the mozzarella and cover the medallions with it. Bake in a preheated oven at 200°C for about 15 minutes. Tip: Turkey or chicken medallions can also be used instead of the pork medallions.