Curry with Pork Tenderloin and Plums
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g pork fillet (s)
- 2 cloves garlic
- 1 lime (s)
- 6 tablespoon soy sauce, dark
- 500 g plums (plums), fresh
- 2 tablespoon sugar, brown
- 200 ml wine, white, dry
- 2 leeks, medium strength
- oil
- 1 tablespoon curry powder
- 1 tablespoon coriander
- possibly salt
Print Recipe
Pin Recipe Instructions
- Cut the pork into fine strips. Press the garlic or cut it into thin slices. Rub the lime peel. Squeeze the limes. Garlic, lime juice and
- Mix the lime zest with the soy sauce. Mix everything with the pork and marinate in the refrigerator overnight. Stir a few times.
- Stone the plums and cut in halves. Melt the sugar in a hot pan until it is light brown. Deglaze with wine and stir until the caramel has dissolved. Add the plums and bring to the boil while stirring and remove from the fire immediately. The plums should still have bite. Drain the plums in a colander. Catch the brew.
- Remove the pork tenderloin from the marinade and drain. Catch the brew.
- Put the oil in a pan. Put the drained pork fillet strips into the pan (possibly in portions, the pieces of meat should not be on top of each other), fry briefly so that the pores are closed. Take the meat out of the pan. Put some more oil in the pan. Briefly sweat the curry and coriander in it, add the leek, stir and add the meat marinade. Simmer while stirring until the leek is just firm to the bite. Add the stock of the plums. When everything is back to the boil, add the meat and reheat. Finally fold in the plums and season with salt if necessary. Remove from the fire and let steep for 2-3 minutes.
- You can add rice, we prefer spaetzle.
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