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Andrew Bowers
Pork tenderloin with chicory and banana in curry sauce
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Sprinkle the meat with salt and pepper. Heat the oil and fry the pork tenderloin 2 minutes per side. Remove the meat from the pan.
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Fry the onion and curry powder in the shortening. Spoon the chicory and stir-fry 2-3 minutes.
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Pour in the coconut milk and add the pork tenderloin and slices of banana. Serve the dish with the nut rice.
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30 minMain dishonion, olive oil, minicrills, eggs (medium size), salt and pepper, sundried tomatoes in oil, fruits de mer, beef tomatoes, oil to grease,Spanish potato fish omelette -
15 minMain dishRed onion, garlic, crispy dry roast peanuts, traditional olive oil, semi-skimmed milk, tap water, mix for mashed potatoes, fresh spinach,summer stew of spinach and red onion -
20 minMain dishrib chop, lemon, wheat flour, medium sized egg, bread-crumbs, traditional olive oil, unsalted butter, fresh flat parsley,pork chop from milan -
225 minMain dishtofu natural, Japanese soy sauce, cucumber, sesame oil, sweet chilli sauce, vinegar, basmati rice, medium sized egg, winter carrot, cut pointed cabbage, fresh green beans, bean sprouts, fresh spinach, satay sauce, five spice powder, wheat flour, sunflower oil,gadogado
Nutrition
800Calories
Sodium0% DV0.4g
Fat62% DV40g
Protein90% DV45g
Carbs20% DV60g
Fiber32% DV8g
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