Pork Fillet in Curry Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pork fillet (s), fresh, whole
- 1 large can (s) peach (s), cut into wedges
- 400 ml whipped cream
- 2 tablespoon mustard, hot
- 2 teaspoons curry powder
- salt and pepper
- 250 g cheese (Gouda), rated
- possibly chili powder
- Fat for the pan and for frying
Print Recipe
Pin Recipe Instructions
- Wash the fillet and cut into finger-thick slices. Heat the roast fat in a pan and fry the fillet slices briefly but vigorously on both sides. Remove the meat slices and place in a greased baking dish.
- Drain the canned peaches and collect the juice. Spread the peach wedges on the fillet. For the sauce, pour the cream into the pan with the roast fat and heat it in it. Now, depending on your taste, you add mustard, curry, possibly a little peach juice and the other spices. The finished sauce is poured over the meat and sprinkled with the Gouda.
- Bake the whole thing in a preheated oven at 200 degrees circulating air for about 45-60 minutes until the cheese has run and has an appetizing color.
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