Pork Fillet Medallions with Peaches in Piquant and Fruity Curry Cream Sauce

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

For the meat:

  • 800 g pork fillet (s)
  • 1 sprig rosemary
  • some flour for flouring
  • salt and pepper
  • Clarified butter or vegetable oil

For the sauce:

  • 2 onions)
  • 2 bell pepper (s)
  • 1 large carrot
  • 1 piece (s) ginger
  • 1 chilli pepper (s)
  • 1 tablespoon, heaped flour
  • 1 tablespoon, heaped curry powder, mild
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 3 tablespoon soy sauce, light
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 4 tablespoon honey
  • 250 ml chicken broth
  • 200 g whipped cream
  • 1 cup peas, frozen
  • 1 can peach (s), half fruit, in sugar

For the side dish:

  • 4 port. Basmati rice, cooked
Pork Fillet Medallions with Peaches in Piquant and Fruity Curry Cream Sauce
Pork Fillet Medallions with Peaches in Piquant and Fruity Curry Cream Sauce
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Instructions

  1. Cut the onions, peppers and carrots into small cubes. Finely chop the ginger and chilli pepper.
  2. Place the peaches on a sieve, collect the juice in a measuring cup and measure out 200 ml of peach juice for the sauce. Mix the curry powder with Garam Masala and turmeric.
  3. Wash the pork tenderloin under running water, dry well with kitchen paper and parry. Cut the fillet into pieces 5 cm thick and flatten it a little.
  4. Heat a little clarified butter or vegetable oil in a pan on medium to high heat, i.e. about setting 6 to 7 out of 9. Lightly flour the pork fillet medallions and fry them in the pan on both sides together with the rosemary sprig until they are crispy brown. Put the seared pork fillet medallions in the oven preheated to 100 degrees to keep them warm.
  5. Fry the onions in the pan over medium heat. After 2 minutes add the diced paprika, carrot, ginger and chilli pepper and fry everything for another 5 minutes.
  6. Add 1 teaspoon of flour and roast while stirring. Add the spice mixture of curry powder, garam masala and turmeric and roast briefly.
  7. Deglaze with the rice vinegar and soy sauce. Then add the honey, peach juice, chicken stock and whipped cream. Cook everything for 10 minutes over medium heat. Finally, heat the peas and peach halves in the sauce.
  8. Salt and pepper the pork fillet medallions and serve with the fruity curry cream sauce. Cooked basmati rice goes best with it.

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