Ingredients
- 170 g pork tenderloin
- 60 g polenta flour
- 20 g grated Parmesan cheese
- 15 g fresh cream
- 10 g butter
- a teaspoon of sweet curry
- dry white wine
- salt
To prepare curry pork fillet with polenta cook the polenta with 120 g of boiling salted water. When cooked, stir in the Parmesan; roll it out on a large plate and let it cool, then cut it into sticks. In a non-stick pan, melt the butter, which you will hardly salt: this operation serves not to directly salt the meat that otherwise would dry too much. Place the polenta sticks and the fillet in the foaming butter, tied with a double loop of kitchen string so that it does not deform during cooking. Leave on the heat until the fillet is completely cooked and the polenta is crispy. Remove the fillet and polenta from the pan, keeping them warm. Remove the cooking fat, then pour a spoonful of white wine into the pan, let it evaporate for a minute, then add the cream and curry and leave to restrict for a couple of minutes. Serve the hot fillet, accompanied by polenta and sauce.