Spicy loin of pork - Kryddkarré

SPICY LOIN OF PORK
Kryddkarré

With a spicy, delicious sauce you can change the everyday loin of pork to festive food. Serve with boiled rice and broccoli or Brussels sprouts.

4 servings

4 slices loin of pork or pork chops

½ to 1 teaspoon salt
cayenne
2 tablespoons butter or margarine
1/3 cup finely chopped onion
1 teaspoon paprika
½ teaspoon dried thyme
black pepper
1/3 cup chicken bouillon
1/3 cup white wine
¾ cup soured cream
2 crushed garlic cloves
salt, pepper

Flavour the meat with salt and cayenne. Melt 1 tablespoon fat in a frying pan and brown the meat on both sides until coloured. Take it up. Melt remaining fat in the pan and sizzle the onion for a couple of minutes. Add paprika, thyme, pepper, bouillon and wine and bring to a boil. Put in the meat and simmer slowly, covered with a lid, for about 20 minutes.

Put the meat on a serving plate and keep warm. Pour soured cream and garlic in the pan and flavour to taste with salt and pepper. Heat until the sauce is really warm. Pour it over the meat and serve.

You can very well use fillet of pork for this dish, but then you only need to cook it for about 10 minutes.

Enjoy!

Bella