This recipe uses pork tenderloin which is one of the best value cuts of meat you can buy.
It is very tender and succulent and this recipe emphasises that with browning for flavour and then gentle poaching so as not to overcook and dry out the pork.
Ingredients for 4
- 2 Pork Tenderloins with fat and sinew removed
- 3 TSP Curry powder
- ½ – 1 TSP Chilli powder
- 2 TSP Garam Masalla
- 1 Large Onion chopped as you prefer
- 4 TSP Grated ginger
- 4 TSP Crushed Garlic
- 2 TBSP Tomato Puree
- 30g Butter
- 4 TBSP Olive Oil
- 400ml Double Cream
- 400ml Sweet Fortified Wine such as Port, Madeira, Marsala, Sherry
- Salt and Sugar to season to your taste
Method
Heat a frying pan to a high heat and add the trimmed tenderloins and brown on all sides. Allow at least 2-3 minutes per side before turning.
No oil is needed. If the meat sticks when turning it needs longer to brown and possibly a higher heat before turning.
Once fully browned remove and allow them to cool.
Add the oil and onions to the pan over a medium high heat until softened and stir fry so as to deglaze the pan. Add the chilli, Garlic, Ginger and the curry powder and stir in well.
Turn up the heat and stir fry until the spicy aromas are released. Add the cream, tomato puree and wine and stir well over a high heat until the sauce thickens and reduces.
Meanwhile slice the pork tenderloin into thin slices and add to the pan.
Push the meat down into the reduced sauce for 1 minute then reduce the heat to a low simmer to allow the pork to poach through.
Add the garam masalla and the butter to melt.
Stir in well and taste the sauce.
Add a little sugar and salt to season as desired to your taste.
Serve with Rice or Indian Breads.
Gavin McArdell
