Serve up an exotic pork fillet with aromas from the Orient. With curry, garlic, apples, fried bananas and toasted coconut flakes, it’s a big hit.

• Prep Time: 10 min Cooking Time: 20-25 min

• 4 servings

• 400 g pork fillet
• 1 apple (sour) 
• 3 tablespoons butter or margarine 
• salt 
• pepper 
• 1 tsp curry 1 clove garlic 
• 1 dl broth 
• 1 dl cream 
• 1 tbsp dry sherry 
• 2-3 bananas 
• 1 tbsp coconut flakes

1 Cut away the tendons and membranes from the meat. Cut the meat into slices about 2 cm thick. Pound the slices out with your fist. Core, peel and chop the apple.

2. Melt 2 tablespoons of cooking fat and brown the meat slices on both sides. Season with salt, pepper and curry. Add the apple cubes and press the garlic over. Pour in the broth and cream.

3. Let the dish simmer under a lid for about 10 minutes. Remove the meat and keep it warm. Cook the sauce until it is smooth. Season with sherry.

4. Peel and cut the bananas into pieces about 5 cm long. Fry them in the cooking fat so that they get a little color.

5. Add the meat, and garnish with banana pieces and sprinkle with coconut flakes. These can be toasted in a dry pan so that they get a little color.

Serve with rice or with salad and white bread.