Pork Medallions with Fried Banana and Melon
- 120 grams Long grain rice
- 4 Pork medallions (each around 70 grams) (approximately 2 ounces)
- 2 Tbsps vegetable oil
- 200 milliliters Beef stock
- 200 milliliters Whipped cream
- 4 tsps Curry powder
- 2 Tbsps Pine nuts
- 250 grams Galia melon (flesh)
- 1 Banana
- Juice of 1/2 lemons
- 1 Tbsp raisins
- cayenne pepper
Cook the rice in salted water according to package instructions.
Season the pork with salt and pepper. Heat 1 tablespoon oil in a nonstick skillet and sear the pork medallions on both sides. Pour in the stock and cream then stir in the curry powder. Simmer for 8-10 minutes in the sauce.
Toast the pine nuts in a small, nonstick skillet then pour out onto a plate to cool.
Cut the melon into wedges. Peel the banana and chop. Add the remaining oil to the frying pan and sauté the melon briefly. Set aside. Add the banana and sauté for 1 minute. Add to the melon, toss with the lemon juice and raisins and season with a pinch of cayenne pepper.
Season the sauce with salt and pepper. Arrange the pork medallions, sauce and fruit salad on serving plates and sprinkle with pine nuts.