Pan-fried Curry Vegetables with Pork Tenderloin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- 250 g cauliflower, fresh or frozen, precooked
- 250 g broccoli, fresh or frozen, precooked
- 300 g mushrooms
- 3 onion (s)
- 2 cloves garlic)
- 250 ml broth
- 250 ml cream
- salt and pepper
- Curry powder
- Paprika powder, noble sweet
- 2 tablespoon, heaped tomato paste
- some oil for frying
Print Recipe
Pin Recipe Instructions
- Cut all ingredients into bite-sized pieces, dice the onions. Put the oil in a large pan or roasting pan and place on the stove over medium heat. As soon as the pan is hot enough, lightly sweat the onions and tomato paste in the oil.
- Add the pork fillet and fry well on all sides for about 10 minutes. Stir again and again. Now add the mushrooms and season with curry, paprika and pepper. Either cut the garlic into small pieces or press it through a press and then add it.
- Let simmer for a few minutes and then add the broth and cream. Add a little spices and season to taste in between. Stir everything well. Let simmer for another 10 minutes.
- Now add the broccoli and cauliflower and simmer for another 10 minutes. Season again with the spices and add a little salt if necessary.
- The curry pan can be enjoyed just like that or served with a baguette or rice.
- As a vegetarian variant, simply omit the fillet and increase the proportion of vegetables.
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