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Pork tenderloin with curry sauce

Meat45 minutes2 people500 calories
1/52/53/54/55/5 (7 votes)
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By Mayra Fernandez Joglar

pork-loin-with-curry-sauce-thermorecetas

Today I invite you to prepare pork loin with curry sauce. A very complete dish with exotic shades flavor.

Without a doubt, the best thing about this dish is the sauce made with coconut milk and curry that gives it a lot of color and flavor. You already know that curry is prepared by mixing different spices. In this case, I have used a special mixture made at home and whose recipe you will find in our book.

I have accompanied the pork tenderloin with curry sauce with a mixture of rice basmati and wild. The latter, the wild one, is not exactly rice but a cereal that is great as a garnish.

If you plan to make this recipe for eat at the office, it is better that you take the sauce in a separate container.

Pork tenderloin with curry sauce

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A very complete dish full of exotic flavors.

  • Mayra Fernandez Joglar
  • Recipe type: meat
  • Calories: 500
  • Rations: 2
  • Cooking time:
  • Total time:

Ingredients

  • 100g basmati rice
  • 130 g onion
  • 15 g olive oil
  • 200 g coconut milk
  • 1 tablespoon (for dessert) curry
  • 6 slices of pork tenderloin
  • Chopped cilantro or parsley
  • Sal Island

Preparation

  1. We fill the glass with water up to the 1 liter mark. We program 5 minutes, Varoma temperature, speed 1.

  2. When the water is hot we put the basket, with the rice, inside the glass, add a pinch of salt and set the time indicated on the package, in my case 25 minutes, 100º, speed 4.

  3. After time we carefully remove the basket and discard the water.

  4. Without washing the glass, we put the onion cut large. We bite it during 3 seconds, speed 5. We lower the pieces towards the blades, add the oil and program 10 minutes, 100º, speed 1.

  5. Next we add the coconut milk, the salt and the curry. We program 5 minutes, 90º, speed 1.

  6. At the same time we prepare the tenderloin on a hot griddle greased with a few drops of oil. We divide the tenderloin into two plates, put the rice garnish aside and serve the sauce over the meat.

  7. We finish by sprinkling a little coriander or chopped parsley.

Equivalences with TM21

Thermomix equivalences

More information - Recipe book for Thermomix


Discover other recipes of: Meat, Egg intolerant, Less than 1 hour

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  1.   Beatriz said
    ago 9 years

    Where do you get coconut oil?

    Reply to Beatriz
    1.    Mayra Fernandez Joglar said
      ago 9 years

      Hello Beatriz:

      The recipe does NOT use coconut oil. What I have used is coconut milk, which today is easy to find in any supermarket.

      If what you are really looking for is coconut oil, you will have to buy it online, herbalists or organic food stores.

      Regards!!

      Reply to Mayra Fernández Joglar
  2.   Vitori allende said
    ago 9 years

    How good it looks makes you want to eat it.

    Reply to Vitori Allende
    1.    Mayra Fernandez Joglar said
      ago 9 years

      Vitori Allende is to eat it !! yum yum! 😉

      Reply to Mayra Fernández Joglar
  3.   Yoli Vines Alonso said
    ago 9 years

    The cutlets very good

    Reply to Yoli Viñes Alonso
    1.    Mayra Fernandez Joglar said
      ago 9 years

      Yoli Viñes Alonso with the spectacular meat that we have in Asturias, this recipe will be crazy !! 😉

      Reply to Mayra Fernández Joglar
  4.   ztalo said
    ago 9 years

    Is it possible to substitute coconut milk for normal milk or ideal milk?

    Reply to Ztalo
    1.    Mayra Fernandez Joglar said
      ago 9 years

      Better for ideal milk that has more texture than normal milk ... but remember that your dish will not have the coconut flavor.

      Regards!!

      Reply to Mayra Fernández Joglar
  5.   PINK said
    ago 9 years

    Hi Mayra, can I make the sauce today for tomorrow? so it is only to arrive from work and fry the meat, thank you !!

    Reply to ROSA
    1.    Mayra Fernandez Joglar said
      ago 9 years

      Of course, Rosa. In fact, you can prepare the sauce and rice in advance.

      The sauce may thicken when it cools, but this happens to all sauces and, when they are heated, they become more liquid again.

      I wish you like!!

      😉

      Reply to Mayra Fernández Joglar