Transform 'ordinary pork' to 'extraordinarily luscious' with this creamy curry sauce. Looks great. Smells great. Tastes even better! We've paired this dish with sautéed cabbage, so you can soak up any extra sauce. Good to the last drop...
- 25 oz. 700 g green cabbage
- 4 oz. 110 g butter
- 1½ lbs 700 g pork tenderloin
- 1 1 leek, shreddedleeks, shredded
- 1 tablespoon 1 tablespoon curry powder or Garam Masala
- 1¼ cups 300 ml heavy whipping cream or coconut cream
- salt and pepper, to taste
- Shred the cabbage finely. Fry in butter over medium heat, stirring occasionally, until soft and golden. Season with salt and pepper. Set aside but keep warm while you cook the rest of the dish.
- Trim and slice the tenderloin into ½ inch thick slices. Heat a couple of tablespoons of butter in a frying pan. Brown the meat until cooked through. Season with salt and pepper and remove from the frying pan.
- Rinse and finely shred the leek(s). Sauté in the same frying pan used to cook the pork. Add cream and curry powder and bring to a boil. Lower the heat and let it simmer for 5-10 minutes until the sauce has thickened. Season with salt and pepper to taste.
- Add the meat to the sauce and heat gently. Serve with the butter fried cabbage.
Love pork? Here is another take on pork tenderloin, with bacon and cauliflower mash! If you don’t love pork, go ahead and try this recipe with chicken instead.