Pork loin roast with pineapple curry sauce
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 435 kcal | (21 %) | ||
| Protein | 42.4 g | (43 %) | ||
| Fat | 20.3 g | (18 %) | ||
| Carbohydrates | 20 g | (13 %) |
Ingredients
- Ingredients
- 750 grams trimmed Pork loin
- salt
- freshly ground pepper
- 2 garlic cloves
- 1 onion
- 1 stalk Leeks
- 1 carrot
- 1 Apple
- 1 walnut sized pc ginger
- 4 Tbsps vegetable oil
- 2 tsps Curry
- 1 Tbsp Tomato paste
- 2 tsps brown sugar
- 100 milliliters dry sherry
- 4 Tbsps soy sauce
- 250 milliliters Beef broth
- 100 milliliters unsweetened Coconut milk
- 200 grams Pineapple (in a can)
- cilantro (for garnish)
Preparation steps
Season pork loin with salt and pepper. Peel garlic and onion and dice. Cut leeks into rings, rinse thoroughly and drain. Peel carrot and dice. Peel apples, core, quarter and dice. Peel ginger and dice.
Heat oil in a large skillet. Cook meat on all sides until browned. Add the prepared vegetables and fruit and sprinkle with curry and stir. Add tomato paste, sugar, half of the sherry and 2 tablespoons soy sauce and stir. Add the broth, cover and cook 45 to 50 minutes. Remove the meat from the stock and keep warm.
Strain stock through a sieve and return to the pan. Add remaining sherry and the coconut milk. Boil for 3 to 5 minutes. Season with the remaining soy sauce, salt and pepper. Add pineapple chunks and cook until heated through.
Cut the meat into slices and serve with the sauce. Garnish with the cilantro.