Pork Fillet & Pineapple in Curry Cream
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork fillet (s)
- salt
- Pepper whiter
- 2 tablespoons oil
- 1 onion (s)
- 250 g whipped cream
- 3 tablespoon tomato paste
- curry
- Garlic, granulated
- 1 gr. Tin / n pineapple sliced
- 150 g cheese (Gouda)
- Fat, for the shape
- possibly marjoram, for garnish
Print Recipe
Pin Recipe Instructions
- Wash the fillet, pat dry and cut into approx. 2 cm thick slices. Season with garlic, salt and pepper.
- Drain the pineapple slices. Peel and dice the onion or cut into rings.
- Heat oil in a large pan. Briefly brown the meat with the onion in portions on both sides and remove. Then dust the pineapple slices with a little curry and fry only briefly in the pan. Deglaze the roast with the cream and bring to the boil. Season to taste with tomato paste, curry, salt, pepper and garlic.
- Layer the medallions with onion pieces in a greased, ovenproof dish (approx. 30 cm long). Place the pineapple slices on top. Pour the sauce over the whole thing.
- Grate cheese and sprinkle over it.
- Bake everything in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 20 - 30 minutes. Garnish with marjoram if necessary.
- French fries or rice go well with this.
- Extra tips:
- The dish is easy to prepare. When everything is layered in the mold, it can be put in the refrigerator for a couple of hours. But only sprinkle the cheese over it shortly before gratinating, otherwise it may sink.
- Instead of pork fillet, you can just as easily use chicken or turkey fillet.
- It also tastes delicious with apricot slices from the tin or with apple slices (then use about 4 apples).
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