Summary

Ingredients

• 600 g pork fillet (s)
• salt and pepper
• some oil, for frying
• 1 small Can / s pineapple, in pieces or slices
• 1 leek, finely chopped
• 1 tablespoon curry powder
• 1 tablespoon flour
• 125 ml pineapple juice, (from the can)
• 250 ml whipped cream
• 250 ml vegetable stock
• 1 banana (s)
• 2 tablespoon chili sauce, (sweet chili sauce)
• 2 scoops mozzarella, 100 g each, for gratinating

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Instructions

1. Put the pineapple pieces or slices in a sieve and drain well, collecting the juice.
2. Cut the pork tenderloin into medallions. Season with salt and pepper. Fry briefly on both sides in a pan with a little oil, remove and place in a baking dish.
3. Sauté the cut leek a little in the frying residue. Add the curry powder and flour, sauté briefly and deglaze with pineapple juice, whipped cream and vegetable stock. Finely mash the banana and mix in with the chili sauce. Season with salt and pepper and simmer gently for about 5 minutes.
4. Spread the pineapple pieces or slices on the medallions and pour on the curry sauce. Slice the mozzarella and cover the medallions with it.
5. Bake in a preheated oven at 200 ° C for about 15 minutes.
6. Tip: You can also use turkey or chicken medallions instead of pork medallions.