Curry tenderloin

Ingredients for Curry tenderloin

Instructions for Curry tenderloin

To prepare the Curry tenderloin recipe, please follow these instructions:

The loin is cleaned and cut into small steaks flat with a knock, as these events. The pieces paneres in egg and breadcrumbs and place in refrigerator.

Coconut flour roasted in a dry pan, it is weak to light brown (remember not for high heat, and stir in it often!)

Curry sauce: Sauté of, Karryen in a pan with margarine Onion chopped finely and FRY without Browning. Add pressed garlic and cream, Add flour and stir well. Add væden from pineapple and milk for the sauce = approx. 1 ½ ltr. gravy.
Add bouillon cubes in Gravy with salt and pepper and mango chutney at will.

Each banana is divided lengthwise, and each share halved crosswise so that each banana provides four "quarters" Bananas fried on pan in butter at medium heat until light brown.

Ananassen cut into cubes, add approximately ½ portion in the sauce the other ½ share in a bowl.

Tenderloin strips seasoned and sautéed in butter on a medium-hot pan.

Tenderloin strips are served immediately with cooked jasminris, Curry gravy, fried bananas, toasted desiccated coconut and mango chutney.

Raisins & pineapple served as an accessory (in each bowl).