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Pork medallions with curry sauce, apple and celery

Pork medallions with curry sauce, apple and celery

Category: Meat dishes

Ingredients
Pork medallions 300 grams
Onion 1 \ 2 heads
Garlic 1 clove
Olive oil 1.5 tbsp. l.
Sauce 1 \ 2 tsp
Coconut milk 100 ml.
Curry, saffron to taste
Celery shoots to taste
Apple, lemon juice to taste

Cooking method

I asked my husband for a Tefal 7001 steamer ..
On the Internet, they are scolded mercilessly, truthfully the previous model. But I took a chance, in one word. Actually bought as a gift for friends. I unpacked it at home for integrity ... So it stayed with us. Friends bought another one. I have an ordinary steamer..Scarlet. And I bought a book about dishes from a double boiler. The book was not impressed. Therefore, I cooked only steamed fish there. Really delicious!
And then ... I opened the book from this Tefal and froze ...
Here are the recipes from the accompanying book. What has already been \ "created \"
Put the pork medallions for a short time (or for a long time) in the marinade of thinly sliced ​​onions, a clove of garlic, olive oil and sauce (I used curry powder).
Put the medallions together with the onions on a steamer dish (it is provided there, but in a regular steamer it can be a form with low edges made of silicone, Teflon and even foil. The main thing is to leave space at the edges for steam passage. That is, the form should take up a smaller area than the bottom of the steamer bowl)
put the dish in a double boiler for 20 minutes. During this time, evaporate 2 times in a saucepan 100 ml of coconut milk (bought in a store in a can and did not evaporate anything. I just took 50 grams). Add curry and saffron to the milk (I didn't find saffron at home ... didn't add it)
After 17 minutes, open the double boiler and add the prepared mixture. Close it again and let cook for another 3 minutes.
During this time, combine the celery and apple shoots. All chopped into thin strips, add chopped green onions and season with lemon juice.
Take out the meat, put it on a plate and decorate it with celery and apple "houses"!
I'll be honest: my husband is a gourmet. but loves everything fried and fatty. But he was simply delighted with this dish. Who would have thought steamer pork would be so cool.
And now a few caveats. Confused that salt was not present in the recipe in principle. Therefore, I salted at the pickling stage.
The pork took the neck, although it seems to me that a ham or carb would go better.
What made me happy: due to inexperience, I fiddled with celery, etc. In general, everything is very easy and simple. And not for long. If they didn’t leave the city, I would have left it as a New Year's recipe. Everything can be done in advance and cook hotter faster than reheating the finished one.
 

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