Braised pork fillet creole style

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Rinse pork tenderloin and pat dry. Cut open the chillies, remove the seeds and cut into fine rings. Mix ginger, chilli, coriander, cumin, oil and juice of 1 lime to a marinade. Cut fillet into 1/2 cm thick slices and marinate for at least 1 hour. In the meantime peel carrots and clean spring onions.

2. 2

   Wash the vegetables and cut them into slices. Remove meat from the marinade and fry in 1 tablespoon of oil on both sides for 1 minute each. Peel and chop the onion and garlic, put them into the pan and fry them for 2 minutes. Wipe out the pan and fry the vegetables in 1 tablespoon of oil. Deglaze with the vegetable stock and add the coconut milk. Season with curry, juice of 1 lime and salt and cook for 10 minutes. Cut the mango into slices from the stone, peel and dice the flesh. Add meat and onions to the vegetables and cook for 5 minutes. After 3 minutes add mango cubes.

3. 3

   Season with curry, juice of 1 lime and salt and cook for 10 minutes. Cut the mango into slices from the stone, peel and dice the flesh. Add meat and onions to the vegetables and cook for 5 minutes. After 3 minutes add mango cubes. Arrange on a plate and garnish with coconut flakes and carambola. Basmati rice tastes good with it

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
330 kcal

CARBS
13 g

FATS
16 g

PROTEINS
32 g