Pork Fillet with Banana – Ginger Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork fillet (s) medallions, (about 3cm thick)
- 3 banana (s)
- 1 piece (s) ginger, fresher
- 1 clove garlic
- curry
- pepper
- 1 cup cream
- sugar
- salt
Print Recipe
Pin Recipe Instructions
- Knock the pork fillets flat and season with black pepper from the mill and the curry powder.
- Fry briefly on both sides, remove from the pan and keep warm.
- Cut the bananas and ginger into slices, fry them briefly in the pan and deglaze with the whipped cream and, if desired, with a little white wine. Season to taste with pepper, salt, curry powder and sugar. Let it reduce until the sauce has a nice consistency, but the bananas are not completely overcooked.
- As a side dish, I recommend a good fragrant jasmine rice, which you can turn yellow with a little turmeric.
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