Cut the pork tenderloin into medallions. Peel the apple and the banana and then cut them into slices.
Put the medallions and the fruit slices together in a baking dish. Mix the cream with curry powder, tomato paste and tomato ketchup, then season with salt, pepper and cayenne pepper. Pour the sauce over the fillet.
Now drain the mushrooms and spread them over the top. Sprinkle the grated cheese on top and finally put some butter flakes on top. Cook the dish in a preheated oven at 225°C for about 30 minutes on the lowest rack. Serve hot.