Friday, 6 July 2007

Recipe - Pork Tenderloin Africana

Tenderloin with a slight flavour of Africa. Takes about 30 minutes to cook so it's a quick way to produce a quite impressive and flavourful dish.

Pork Tenderloin Africana (serves 4)

600g pork tenderloin, in 2cm slices
2 tablespoons butter
1 tablespoon curry
Salt and pepper
1 garlic clove, finely chopped
1 banana, mashed
1 banana, sliced
1 dl peanuts
1 red pepper, diced
0,5 dl parsley, chopped
Lemon juice (optional)
4 portions couscous or bulghur wheat
Fry the tenderloin slices in batches in half of the butter in a large frying pan. Season and put on a plate once they're done.

Fry the curry in the rest of the butter for a little while. Add garlic, cream and the mashed banana and let it simmer for a couple of minutes.

Add the meat and let it heat through, do not boil for too long. If you want to, you can now add salt and lemon juice to taste. Put the sliced banana and peanuts on top.

Serve with couscous or bulghur wheat, mixed with red pepper and parsley.


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// Mike