Pork medallions with fried vegetable curry

For 1 person
  • 50 g Basmati rice
  • Salt
  • 2 Pork medallions (approx. 75 g each)
  • 2 slices breakfast bacon
  • 1 medium-sized tomato
  • 150 g Spring onions
  • 1 Banana
  • 1-2 EL Oil
  • lemon pepper
  • Curry
  • 1/8 l vegetable broth (instant)
  • 1-2 EL whipped cream
  • wooden skewers
30 minutes
easy
1.
Put rice in about 1/8 liter of boiling salted water. Bring to the boil briefly and cover over low heat for 15-20 minutes. Wrap medallions in bacon. Secure with wooden skewers. Wash tomatoes, cut in half and remove the seeds. Cut the tomato halves into wedges. Clean and wash the spring onions and cut the green part into fine rolls. Halve the rest lengthways and cut into pieces approx. 5 cm long. bananapeel and cut diagonally into slices. Heat the oil in a pan and fry the pork medallions for 6-7 minutes while turning. Season with salt and pepper and place on a preheated plate. Stew the spring onion pieces and banana slices in the hot frying fat for 2-3 minutes. Add tomato wedges, toss briefly and dust with curry. Pour in the stock, briefly bring to the boil and refine with cream. Season with curry and salt. Add to the meat on the plate. Sprinkle rice with spring onion rings and serve extra
2.
Preparation time approx. 30 minutes
1 person approx.:
  • 750 kcal
  • 3150 kJ

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