Pork tenderloin poached in curry stock with zucchini vegetables

Name: Pork tenderloin poached in curry stock with zucchini vegetables
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 1 white onion; 1 TABLESPOON Olive oil; 3 TABLESPOONS hot curry powder; 0,3 l White wine; 0,5 l Vegetable broth + 1 shot (e.g. from a glass); 0,1 l Orange juice; 1 Vine tomato; 2 Garlic cloves; 1⁄2 Federation Thyme; 7-10 Tbsp grated peel of 1 lime and 1 orange; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Pork fillets (150 g each; middle cuts); 6 baby potatoes; 1 TEASPOON clarified butter; 1 small zucchini; 1 TABLESPOON Butter; 1 TABLESPOON Pumpkin seeds; 0,3 l Milk; 7-10 Tbsp Nutmeg

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

1 white onion
1 TABLESPOON Olive oil
3 TABLESPOONS hot curry powder
0,3 l White wine
0,5 l Vegetable broth + 1 shot (e.g. from a glass)
0,1 l Orange juice
1 Vine tomato
2 Garlic cloves
1⁄2 Federation Thyme
7-10 Tbsp grated peel of 1 lime and 1 orange
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Pork fillets (150 g each; middle cuts)
6 baby potatoes
1 TEASPOON clarified butter
1 small zucchini
1 TABLESPOON Butter
1 TABLESPOON Pumpkin seeds
0,3 l Milk
7-10 Tbsp Nutmeg

Directions

1
For the stock, peel and chop the onion. Fry in a pan with oil. Sprinkle with 2 tbsp. curry, immediately deglaze with wine. Add 0.5 l stock and orange juice. Dice the tomato, cut peeled garlic cloves in half and add them together with the thyme to the stock. Bring to the boil once. Season with some lime and orange peel, salt and pepper. Add fillets to the boiling curry stock. Remove the pot from the heat immediately and leave to stand for 20-25 minutes, so that the fillets are cooked pink at a low temperature.
2
2 . Wash the potatoes and cook in a pot with water and salt for about 20 minutes. Pour off, let it evaporate briefly. Then cut in half, fry a little on all sides with a little lard in the pan. Season with salt and pepper
3
Wash the zucchini and cut into fine strips. Simmer in a saucepan with a dash of broth until soft. Season to taste with salt and pepper
4
4 . Remove the fillets from the stock. Shortly before serving, froth butter in a pan with pumpkin seeds, so that the seeds roast slightly. Add lime and orange peel. Fry the pork fillets for 1-2 minutes on all sides. Sprinkle with 1sp. curry. Let everything rest on kitchen paper for 1-2 minutes, then cut into 3-4 slices
5
Shortly before serving, bring milk and 1 pinch of salt to the boil and remove from the heat. Season to taste with salt, pepper and curry. Shortly before serving, foam the hot, but no longer boiling milk vigorously with a hand blender
6
6 . Arrange potatoes in small bowls. Arrange the pork fillets with the pumpkin seeds on the zucchini. Spread frothed milk around them