Ingredients:

4 pork fillets
1 1/2 tspns curry powder
30 g butter
1 tblspn lemon juice


MUSTARD SAUCE
1 1/2 tblspns light olive oil
1 1/2 tblspns mustard seeds
1 onion, thinly sliced
2 cloves garlic, finely chopped
2 tspns finely chopped ginger
1 tspn turmeric
1 tspn Dijon or French mustard
pinch sugar & cayenne pepper
1 cup chicken stock
1/2 cup sour light cream
big squeeze lime or lemon juice
2 tblspns coconut cream

Serves: Four
Preparation time: 1 hour

Method:

Trim all fat from pork.

Sprinkle curry powder on sheet of greaseproof paper, roll fillets in curry powder.

Melt butter in baking dish, add fillets, pour lemon juice over.

Bake, uncovered, in moderate oven 15 minutes or until tender. Baste meat frequently during cooking.

Warm oil in medium saucepan over moderate heat. Add mustard seeds, cover pan and remove from heat when they start popping. When popping stops, uncover pan and return to heat.

Add onion and cook, stirring occasionally, about 5 minutes, until wilted. Add garlic, ginger, turmeric, mustard, sugar and cayenne pepper and cook, stirring regularly, for a couple of minutes.

Add chicken stock, increase heat and boil until stock is reduced by half, 4 - 5 minutes. Turn down heat, add cream and lime juice. Cook, stirring, until liquid has reduced to a sauce which lightly coats the back of a spoon, 4 - 5 minutes. Add coconut cream, cook another minute, stirring constantly.

Turn off heat and season with salt and pepper to taste.

Remove fillets from oven, slice thinly, pour sauce over and serve.

Contributor: Cam