Summary

Ingredients

• 800 g pork tenderloin (s), skinned
• 3 tablespoon honey for marinade / meat
• 2 tablespoon curry powder for marinade / meat
• 3 tablespoon mustard for marinade / meat
• 0.5 tablespoon ½ salt for marinade / meat
• 1 sachet walnuts
• 2 egg whites
• some flour for turning
• 2 cup oil
• 6 large potatoes, boiled from the day before
• 2 tablespoon oil for frying
• salt
• Curry powder
• 1 large can (s) lentils
• 3 clove (s) garlic
• 1 cup sweet cream
• 1 large onion (s), finely diced
• 1 teaspoon sambal oelek
• 2 teaspoons ajvar (paprika paste)
• salt
• 1 tablespoon butter or clarified butter

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Instructions

1. Remove the skin and tendons from the pork tenderloin. Make a marinade from the ingredients listed. Brush the meat with it, cover and refrigerate overnight.
2. The next day, beat the egg white until frothy and coarsely chop the walnuts. Before doing this, preheat the oven to 200 degrees. Heat some oil in a roasting pan that can also be put in the oven and heat the remaining oil in an additional saucepan. Now lift the meat out of the marinade and roll it in a little flour, then in the egg white and walnuts. Then immediately pour into the heated oil and when all the pieces are in the roasting pan, pour the remaining very hot oil over them. It is important that the oil is really hot so that the pores of the meat close quickly and the meat remains juicy. (Test: bubbles must form on the wooden spoon).
3. Now put the meat in the oven (200 degrees, middle bar) and fry for about 20 minutes.
4. Preparation of curry potatoes: The cooked potatoes are cut lengthways into approx. 1.5 cm thick slices. To prevent the slices from breaking, be sure to use potatoes from the day before. Heat the fat in a large coated pan or cast iron pan and place the slices in side by side (not on top of each other!) And fry them. After turning, sprinkle with a little salt and only dust with curry when they are brown. Then place on a preheated plate lined with kitchen paper (soaks up the fat). Cover (put another paper towel under the lid here so they don`t get mushy), keep warm until they`re all done.
5. Preparation of hot lentils: Dice the onion and the garlic cloves very finely. In the meantime, drain the lentils. Sauté the onions and garlic in the butter (do not brown!). Add the lentils. Sweat briefly, then pour in the cream and season with ajvar and sambal oelek. Finally, season with a little salt.