Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Cut open the meat and serve with the curry apple sauce.
5. Rice, for example, tastes good with it.