Braised pork tenderloin in coconut milk

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Bring 1/2 litre of water to the boil, remove from the heat and add all but one tablespoon of coconut scrap. Leave to stand for ten minutes. In the meantime, drain the apricots on a sieve and collect the juice. Halve the apricots. Peel the garlic and press it through a garlic press. Pour the grated coconut on a sieve, possibly squeeze it out a little with a spoon and collect the coconut milk.

2. 2

   Wash the pork fillets and dab them dry. Heat the oil in a pan and fry the fillets all around, turning them over. Season with salt, add garlic and dust with curry. Fry for about one minute. Deglaze with coconut milk and apricot juice. Add lemon zest and possibly ginger and braise covered for 15 to 20 minutes. Clean and wash spring onions and cut them diagonally into fine rings. Add spring onions and apricots five minutes before the end of cooking time and braise. Lift the pork fillets out of the braising stock and let them drip off a little. Mix cream and cornstarch, stir into the sauce and bring to the boil again briefly. Season to taste with salt and possibly some curry. Cut pork fillets into slices and arrange in a bowl with the sauce.

3. 3

   Clean and wash spring onions and cut them diagonally into fine rings. Add spring onions and apricots five minutes before the end of cooking time and braise. Lift the pork fillets out of the braising stock and let them drip off a little. Mix cream and cornstarch, stir into the sauce and bring to the boil again briefly. Season to taste with salt and possibly some curry. Cut pork fillets into slices and arrange in a bowl with the sauce. Serve sprinkled with remaining coconut flakes. Serve with rice

4. 4

   Per serving: 1897 kJ/ 450 kcal. E: 36 g/ F: 25 g/ KH: 22 g