Pork fillets with peach sauce and salad

Name: pork fillets with peach sauce and salad
Total time: 25 min
Yield: 4
Ingredients: 4 ripe peaches; 15 tablespoon lemon juice; 3 tablespoon olive oil; 1 teaspoon dried Italian herbs; 2 head mini romaine; 1 forest outing; 1 sweet pointed pepper; 1 business suit pork fillets? la minute naturel; 1 tablespoon curry powder; 25 gram butter

Ingredients

Directions

Cut the bunch in thin rings.
Cut the pointed pepper into thin rings.
Using a pointed knife, pull the peel of the peaches and cut the flesh into 8 parts of the kernel, per peach.
In a bowl, beat the lemon juice with olive oil, Italian herbs, salt and pepper and 1-2 tablespoons of water to make a dressing.
Cut the butts of the lettuce heads and detach the leaves.
Spoon the leaves of lettuce with spring onions, pepper rings and half of the peach slices through the dressing.
Puree the remaining parts of peach with 25 ml of water per person in the blender.
Rub the pork fillets with salt and curry powder.
Heat the butter in a frying pan until the foam drips and fry the pork fillets on high heat and brown and cooked for 3-4 minutes.
Keep the meat warm under aluminum foil.
Stir in the mashed peach through the shortening, stir the cakes and let everything boil down to a sauce.
Season to taste with some salt and, if necessary, some curry powder.
Serve the meat with the sauce.
Add the salad.
Tasty with baked potatoes.
Menu suggestion for: creamy mushroom soup.
After: apples with cinnamon and raisins from the oven.