Grilled pork tenderloin in banana-leek-onion-curry cream

Name: Grilled pork tenderloin in banana-leek-onion-curry cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Spring onions; 12 Pork fillet medallions (approx. 50 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Sunflower oil; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 7-10 Tbsp Curry Powder; 100 ml Milk; 2 TABLESPOONS Onion soup powder; 2 Bananas; 50 g grated gouda cheese; 1/2 bunch Chives

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Spring onions
12 Pork fillet medallions (approx. 50 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Sunflower oil
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
7-10 Tbsp Curry Powder
100 ml Milk
2 TABLESPOONS Onion soup powder
2 Bananas
50 g grated gouda cheese
1/2 bunch Chives

Directions

1
Clean and wash spring onions and cut them into diagonal pieces. Dab meat dry and season with salt and pepper. Heat oil in a large pan. Fry the medallions for about 4 minutes while turning them.
2
For the sauce, melt fat in a saucepan, add flour and 1 tbsp. curry powder and sauté briefly. Deglaze with milk and 400 ml water, bring to the boil while stirring and simmer for about 5 minutes. With onion
3
Peel bananas and cut into thick slices.
4
Place the meat, bananas, spring onions and sauce in an ovenproof casserole dish and sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes.
5
Wash the chives, shake dry and cut into fine rolls. Remove the casserole from the oven and sprinkle with chives. Bread tastes good with it.