I’m a big fan of pairing meat with juicy fruit. And it gets even better if you add curry. So today I’m sharing with you this amazing pineapple and pork fillet with curry sauce. It’s sweet and spicy and fresh and simply yummy. The pineapple brings sweetness even without adding sugar. Curry and coconut will send you on a little holiday to Sri Lanka and the fresh thai basil sums it up.
Prepare the pork fillet. Clean the pineapple, remove the core and cut lengthwise into slices. Wash and cut the celery into 5 cm sticks. Heat up coconut oil in a pan and cook the pork, pineapple and celery in a char-grill pan over medium heat. Keep on turning occasionally, it will take about 15 minutes until pork is perfect. Take out the pork fillet and let it rest in foil for about 5 minutes.
For the curry sauce mix coconut milk, curry powder, grated ginger, lime juice, rice syrup and kaffir lime leaves in a high speed blender. Season to taste with salt and pepper.
Cut the pork fillet in slices and arrange it with pineapple slices on a big plate. Sprinkle with thai basil and drizzle curry sauce over it. Serve with delicious jasmine rice!