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Pork medallions in curry cream

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Ingredients for 4 servings:

  • 600 g pork fillet(s), cut into thick slices
  • 2 tbsp oil
  • Salt and pepper, white
  • 750 g onion(s)
  • 1 tomato(s), diced
  • 1 tsp curry powder
  • 1 tbsp flour
  • 200 g whipped cream
  • 300 ml water
  • 2 tsp broth, instant
  • 1 bunch parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Brown the meat in oil on both sides, season with salt and pepper, and place in an ovenproof dish. Peel the onions, slice them into wedges, and brown them in the frying fat. Dust with curry and flour and sauté briefly. Deglaze with cream and water, stirring occasionally. Stir in the stock and bring to a boil briefly. Baste the meat with the sauce, sprinkle with diced tomatoes, and bake in an oven preheated to 200°C (175°C fan-assisted oven) for about 20 minutes. Sprinkle with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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