1/2 cup (100 g) unsalted butter
1 kg pork loin, cut into strips
1/2 teaspoon salt
200g fresh mint leaves, torn into small pieces
200g curly parsley leaves, torn into small pieces
400g medium oranges, peeled and segmented
380g large bananas, sliced 1 cm thick
80g black currants
75g toasted hazelnuts
For the curry sauce
3/4 cup (150 g) mayonnaise
200g plain yogurt
2 tablespoons curry powder
75g raspberry jelly
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 cup (100 g) unsalted butter
1 kg pork loin, cut into strips
1/2 teaspoon salt
200g fresh mint leaves, torn into small pieces
200g curly parsley leaves, torn into small pieces
400g medium oranges, peeled and segmented
380g large bananas, sliced 1 cm thick
80g black currants
75g toasted hazelnuts
For the curry sauce
3/4 cup (150 g) mayonnaise
200g plain yogurt
2 tablespoons curry powder
75g raspberry jelly
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
In a large skillet, melt the butter and add the pork loin, sprinkle with salt and cook over high heat, stirring occasionally with a wooden spoon and adding 120ml water in increments until the pork is golden brown (about 30 minutes)
Let it cool
In a large serving dish, arrange the mint leaves and parsley leaves, then top with orange segments, banana slices, pork loin, black currants, and hazelnuts
Set aside
Prepare the curry sauce: in a small bowl, whisk together all ingredients vigorously
Transfer to a sauceboat
Serve the salad with the curry sauce
694 calories per serving.
