Pork Medallions with Kale Curry

Remove thick stems and leaf veins from kale. Rinse leaves thoroughly and cook in boiling salted water for five minutes until al dente, drain. Collect the vegetable water.

Rinse kale leaves with cold water, squeeze well and chop coarsely.

Rinse the cooled lentils and raisins, drain. Rinse the cooled pork fish, dry and cut into 2-3 cm thick slices.

Peel and dice the onion and sauté in half of the clarified butter until soft. Sprinkle curry and fry briefly at low temperature. Extinguish with vegetable stock. Add lentils and cinnamon stick and cook for five minutes. Add kale and cook al dente for about 20 min.

Remove the cinnamon stick. Fold in raisins, one-fifth of the mango chutney and yogurt, toss lightly for one minute, season heavily with sugar, salt and freshly ground pepper. Cover and allow to infuse.

Meanwhile, season the pork medallions with pepper and roast in the remaining clarified butter for 2-3 minutes on each side, remove, season with salt and keep warm. Stir over remaining chutney in the roasting liquid and deglaze with clear soup. Serve medallions with sauce and kale curry.

Serving: Basmati long grain rice mixed with turmeric Drink: fruity white wine, a silvaner

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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