Pork fillet au gratin with peaches and bananas

Name: Pork fillet au gratin with peaches and bananas
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 kg Pork tenderloin; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (850 ml) Peach halves; 3 (approx. 500 g) Bananas; 400 g Whipped cream; 5-6 Tbsp Tomato Ketchup; 1 TABLESPOON Curry; 200 g grated gouda cheese; 7-10 Tbsp some parsley leaves

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 kg Pork tenderloin
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (850 ml) Peach halves
3 (approx. 500 g) Bananas
400 g Whipped cream
5-6 Tbsp Tomato Ketchup
1 TABLESPOON Curry
200 g grated gouda cheese
7-10 Tbsp some parsley leaves

Directions

1
Wash the meat, dab dry and cut into thicker slices. Heat oil in a pan. Brown the fillet slices in it, season with salt and pepper. Remove the meat. Drain peaches on a sieve and cut into slices.
2
Peel bananas and cut them into thick slices. Mix fillet and fruit. Put them into a large casserole dish. Mix cream, ketchup and curry and spread over the meat. Sprinkle cheese over it and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 25 minutes
3
Serve gratinated fillet garnished with parsley. Rice goes well with it