Pork Tenderloin with Peanut Curry Sauce and Snow Peas; Asian Meat Dish

For the sauce, first peel the garlic, shallots and ginger and chop them very finely. Halve the chilli lengthways, remove the core and also finely chop it. Roughly chop the peanuts.

For the meat, first preheat the oven to 150 degrees top / bottom heat (or convection 125 degrees). Wash the meat, pat dry and fry vigorously on all sides in the heated oil in a grill pan. Rub with salt and pepper and cook on a baking sheet in the oven for approx. 11-12 minutes.

Heat the remaining frying fat in the pan again and sweat the garlic, half of the shallots, ginger and chilli in it. Sprinkle with sugar and let it caramelize. Then add tomato paste, peanut butter and curry paste, roast briefly and then deglaze with the coconut milk. Add the soy sauce, bring to the boil and then simmer over medium heat for about 10 minutes. Possibly add 125 ml of water if the sauce becomes too thick.

Cut the snow peas into pieces of any size (I think the most beautiful thing is that they look cut in half) and sauté in the heated sesame oil with the remaining shallot in a pan. Add 3 tablespoons of water and cook the pods for about 3 minutes. But they should still be crisp. Sprinkle with a little more Gomasio if you like.

Take the meat out of the oven and let it rest briefly. Then cut into nice slices. Briefly bring the sauce to the boil again. Arrange everything nicely on a plate and sprinkle with chopped coriander. Rice goes well as a side dish. As a variation, you can also use fish instead of meat. Then fry the fish in the pan as usual.