Curry Pork Schnetzels | Quick 15-Minute Dinner Recipe

Steps

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1. 1
   Slice the pork tenderloin into thin pieces. Place the meat in a large bowl and rub thoroughly with cornstarch, salt, and pepper, ensuring the coating is evenly distributed. The cornstarch helps form a light crust that prevents the meat from drying out during cooking.
   ▶ ≈1:04
2. 2
   Heat a pan over high heat and add oil. Place the coated meat in the pan without stirring immediately—allow it to develop a nice golden color, about 3-4 minutes.
   ▶ ≈2:24
3. 3
   Stir the meat to brown it evenly on all sides. Once browned, transfer the meat to a plate and set aside.
   ▶ ≈3:15
4. 4
   In the same pan, using the browned bits from the meat, add finely diced onion and sauté until translucent.
   ▶ ≈4:00
5. 5
   Slice the bananas and place the slices directly on top of the onions. Stir to let them begin melting over the heat. Reduce the temperature, as the banana doesn't require high heat.
   ▶ ≈4:13
6. 6
   Add the curry powder and let it toast briefly in the hot pan to release its aroma, being careful not to burn it.
   ▶ ≈4:48
7. 7
   Quickly pour in the vegetable broth and heavy cream to prevent the curry from burning. Let the mixture simmer, allowing the banana to fully melt and create a natural sauce.
   ▶ ≈5:20
8. 8
   Taste the sauce and adjust the flavor with a pinch of chili flakes to create a sweet and spicy taste. If desired, lightly crush the banana pieces with a potato masher to create a smoother sauce.
   ▶ ≈5:51
9. 9
   Return the browned pork to the pan and gently combine with the sauce. Add any accumulated meat juices to enhance the flavor.
   ▶ ≈6:55
10. 10
    Transfer to a warmed serving dish and enjoy. Serve with rice if desired.
    ▶ ≈7:24