Parry the pork loin and cut into 2 cm thick medallions. Season with thyme, rosemary and pepper and chill the medallions. Fry the meat in the oil on both sides for about 30 minutes, season with salt and place in an ovenproof dish. Cut the pineapple in half and brown lightly in the butter, pour the brandy over it, arrange everything on the meat. Mix curry, sweet cream, pineapple juice, barbecue sauce, soy sauce, salt and pepper and pour into the dish. Bake at 200 °C for 20 minutes. This recipe can be prepared in advance and tastes even better, because the meat is well done. It is best served with rice, pasta or baguette.
Mahrani Pot
Total time: 15 min
Prep time: 15 min
Enough for 4 people
🍓 Ingredients
| 1/2 teaspoons | Thyme |
| 1 | Pork loin |
| 1/2 teaspoons | Rosemary |
| 4 tablespoons | Oil |
| 4 slices | Pineapple |
| 1/2 teaspoons | Pepper |
| 2 teaspoons | Curry |
| 3 tablespoons | Brandy |
| 20 grams | Butter |
| 2 tablespoons | Sauce (barbecue sauce) |
| 2 tablespoons | Pineapple juice |
| 1/4 liter | Sweet cream |
| 1/2 teaspoons | Worcester sauce |
| Salt and pepper pepper | |
| 1 tablespoon | Soy sauce |
🍽 Instructions
📊 Nutrition Facts
Nutritional values per serving:
Proteins
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Carbs
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Fats
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kcal
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kJ
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📝 Recipe Overview
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