On the table in: 40 mins
Serves: 2
Origin: Indian
Ingredients:
Nutritional Information
Per serving: 712 calories; 9g net carbs; 40g protein; 56g fat; 6g fibre
Instructions:
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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.
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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.
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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.
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Add the meat to the sauce and heat gently. Serve with the butter fried cabbage.
Chef’s suggestions:
We would like to acknowledge that this recipe was sourced from dietdoctor.com on 10 January 2020.
Author: Anne Aobadi Image credit: Emma Shevtzoff
https://www.dietdoctor.com/recipes/pork-tenderloin-curry-sauce/servings/2