Indian style pork tenderloin

Name: Indian style pork tenderloin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Coconut flake; 1 can(s) (425 ml) Apricots; 1 Garlic clove; 2 (300 g each) Pork fillets; 2 TABLESPOONS oil, salt, approx. 2 tablespoons curry; 7-10 Tbsp grated rind of; 1 untreated lemon; 1/2 TEASPOON freeze-dried ginger (glass); 1 collar Spring onions; 3 TABLESPOONS Whipped cream; 2-3 TEASPOONS Cornstarch

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Coconut flake
1 can(s) (425 ml) Apricots
1 Garlic clove
2 (300 g each) Pork fillets
2 TABLESPOONS oil, salt, approx. 2 tablespoons curry
7-10 Tbsp grated rind of
1 untreated lemon
1/2 TEASPOON freeze-dried ginger (glass)
1 collar Spring onions
3 TABLESPOONS Whipped cream
2-3 TEASPOONS Cornstarch

Directions

1
Add 1/2 l of boiling water to the grated coconut. Let it swell for about 10 minutes
2
Drain the apricots, collect the juice. Halve the apricots. Peel and chop the garlic. Line a sieve with a cloth, add coconut with liquid, squeeze the grater, collect the coconut milk.3. Fry in hot oil. Sauté garlic. Salt and sweat curry in it. Gradually deglaze with coconut milk and apricot juice, bring to the boil. Add lemon peel and possibly ginger. Cover and stew for 15-20 minutes
3
Clean, wash and cut the spring onions into rings. Braise the spring onions and apricots for 5 minutes
4
Keep the fillets warm. Mix cream and starch. Stir into the stock, bring to the boil, season to taste. Cut the fillets open. Arrange everything. Serve with rice and green salad
5
Drink: cool white wine