Pork Tenderloin Casserole

Cut the fillet into slices about 1 cm thick and season with pepper. Heat butter in a frying pan and fry the pieces of meat in it for about 2 minutes.

Then turn and season the seared side with salt and soup seasoning. After another 2 minutes, turn again and season this side generously as well.

Remove meat from frying pan and place on plates.

Open fruit cans, drain and collect juice from one can. Place peaches on paper towels and pat well.

Heat the frying pan with the pork tenderloin sauce and deglaze with the peach juice.

Mix in 2 tsp curry, crème fraîche and whipped cream, season with salt, pepper and soup seasoning.

Bring the sauce to a boil and thicken with sauce thickener to a firm sauce.

Place the pork fish in a large gratin dish, spread with the curry sauce, place fruit on top and spread with the remaining sauce. Sprinkle with grated cheese.

Bake in the oven at 220 °C for 45 minutes.

Serve as you like, either in the dish or on plates.

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