Pork Fillet with Apple Curry Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- 3 tablespoon oil, neutral
- 1 apple, sour
- 1 small onion (s)
- 100 g cashew nuts
- 1 tablespoon curry powder
- 100 ml apple juice, unsweetened
- 100 ml poultry broth
- 125 g cream
- 1 tablespoon sauce thickener, light
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pat the pork tenderloin dry and cut in half once across. Rub the pieces all around with salt and pepper and fry in the oil over medium heat for 10-12 minutes. Take out and wrap in aluminum foil.
- Wash the apple well, quarter it unpeeled, remove the core and cut the flesh into wedges. Peel the onion and chop finely. Chop the cashew nuts.
- Fry the apple, onions and nuts in the hot frying fat in the pan for 2 minutes. Dust with curry and sweat it briefly. Deglaze with the apple juice and the stock and cook gently for 3 minutes. Stir in the cream and sauce thickener and bring to the boil, season with salt and pepper.
- Cut open the meat and serve with the curry apple sauce.
- Rice, for example, tastes good with it.
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