Summary

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

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Instructions

1. Knock the pork fillets flat and season with black pepper from the mill and the curry powder.
2. Fry briefly on both sides, remove from the pan and keep warm.
3. 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.
4. As a side dish, I recommend a good fragrant jasmine rice, which you can turn yellow with a little turmeric.