(serves 4)
500-600g pork tenderloin (or pork chops)
2-3 leeks in thin rings
1 bell pepper, diced
1 squash/zucchini, diced
1 large + 1 small can of coconut milk (approx 600gr total)
1 small can of concentrated tomato paste (70gr)
salt
pepper
paprika
olive oil
Stir-fry leeks, bell pepper and squash in oil and spices according to taste (cayenne pepper or a Hawaiian mix works well, as does paprika and curry) in a pan. Pour into an ovenproof dish. Add a bit more oil and brown the meat on all sides. Add it to the oven-proof dish and rearrange so that some of the vegetables are on top. Pour coconut milk and tomato paste on the pan and allow it to simmer until it's reduced somewhat. Pour it over the meat and vegetables.
Cook at 200*C for 30-45 minutes until the meat is done. Take it out of the oven, cut the meat into slices and return it to the sauce.
Serve with rice and a nice green salad.
The Verdict
One of my favourite company meals. It's so easy to make, and always popular with guests :)
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