Summary

Ingredients

• 900 g pork fillet (s)
• 12 slices bacon
• 1 onion (s)
• 2 cloves garlic
• 4 tablespoon honey
• 1 ½ tablespoon curry powder
• 500 g noodles (Kritharaki)
• 500 ml broth
• 300 g coconut milk
• Oil for frying
• salt and pepper

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Instructions

1. Remove the silver skin and tendons from the fillet and cut into 12 medallions. Wrap a slice of bacon around each medallion and secure with wooden sticks. Gently heat the honey and brush the meat all around with it.
2. Peel and finely chop the onion, squeeze the garlic. Heat some oil in a pan and sweat both. Add the curry powder. Pour in the rice noodles, pour in the coconut milk and broth. Now cook everything on a low flame for about 8 minutes.
3. Salt and pepper the medallions. Heat the oil in a pan and fry the meat for about 5 minutes on each side. Arrange the curry rice noodles and medallions on plates and serve.
4. Creamed sausage or spinach go well with it.