Pork tenderloin with pineapple-ginger-curry sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the herbs, dab dry, pluck off leaves or needles and chop. Wash meat, dab dry and rub with salt, pepper and herbs. Heat clarified butter in a flat roasting pan. Brown the meat all around for about 5 minutes. Cook in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 15 minutes. Roast almonds in a pan without fat until golden brown.

2. 2

   Peel and finely dice the onion. Pour the pineapple into a sieve, collect the juice and cut the rings in half. Clean broccoli, cut florets from the stalk and wash. Prepare rice in boiling salted water according to instructions on the packet. Heat 1 tablespoon of clarified butter in a pan and fry the pineapple on both sides. Take out, fry onion in frying fat until transparent. Drain ginger, cut into strips and add. Dust with curry and flour, add pineapple juice and vegetable stock. Flavour with soy, chilli, Worcester sauce, ginger syrup and salt. Refine with cream and add pineapple. Remove meat from the oven, wrap in aluminium foil and leave to rest.

3. 3

   Take out, fry onion in frying fat until transparent. Drain ginger, cut into strips and add. Dust with curry and flour, add pineapple juice and vegetable stock. Flavour with soy, chilli, Worcester sauce, ginger syrup and salt. Refine with cream and add pineapple. Remove meat from the oven, wrap in aluminium foil and leave to rest. Cook broccoli in boiling salted water for about 10 minutes. Pour off cooking water and spread butter in flakes on the vegetables. Mix almonds with the rice and arrange in a bowl. Cut meat into 4 pieces. Arrange meat, vegetables and sauce on plates and garnish with thyme

4. 4

   Cook broccoli in boiling salted water for about 10 minutes. Pour off cooking water and spread butter in flakes on the vegetables. Mix almonds with the rice and arrange in a bowl. Cut meat into 4 pieces. Arrange meat, vegetables and sauce on plates and garnish with thyme

Nutrition Facts

KCAL
700 kcal

CARBS
79 g

FATS
24 g

PROTEINS
44 g