Pork & bacon with curry cream
615 cals, 43p, 6c, 46f (per meal)
6 slice(s) (60g)
1 lbs (454g)
1 cup (230g)
3/4 cup (180mL)
2 tbsp (30g)
1 tbsp (6g)
1 tbsp (16g)
1
Preheat oven to 400°F (200°C).
2
Cut pork into about 1inch (3cm) slices.
3
Season one side of the pork with mustard and salt/pepper to taste.
4
Wrap each pork medallion with a slice of bacon and place it seam-side down in a walled baking dish.
5
In a small bowl, mix the cream, sour cream, tomato paste, curry powder, salt/pepper to taste. Taste the mixture and adjust your spices accordingly. Depending on the robustness of your curry powder, you may want to add more.
6
Pour the cream mixture over the pork.
7
Bake for about 20-25 minutes until pork is fully cooked.
8
Serve.