Some years ago I cooked a special meal inspired by one of my favorite cookbooks, a series of ,I think,  six books called ‚Europa’s Meisterköche bitten zu Tisch‘ by Könemann (the publisher). These books are coffee table books in the best sense, but they give enough direction for us amateurs to excell. Anyway, the recipe was for a carribean Curry with strong fruit notes on a flavored rice. So, remembering this, I decided to throw something similar together without a recipe to see how I’d do.
For this recipe you will need:
1 pork tenderloin
1 cup couscous
1 small can coconut milk
curry powder
lemon/lime juice
white wine

cut the cleaned tenderloin into steaks and flatten a little bit. Turn on the oven to 180 C.
Boil 2 cups of salted water. Measure 1 cup of couscous, stir into boiing water, take off heat.After 7-10 minutes, add 2 pats of butter and a swig of olive oil. Adjust salt, lemon or limejuice.
Keep warm.
Peel apple and onion, grate and mix. Salt. Put steaks in pan and brown on both sides. Cover top of steak with apple-onion mixture and broil in oven (my oven wasn’t hot enough, that’s why the ‚gratin‘ is so unattractive). Heat oil in a pan, add curry powder (yeah I know it’s a letdown for the indian crowd) and fry it-not long. Add some white wine, coconut milk and cream. Not a lot, but refill when it cooks down. I used maybe 2 tablespoons of curry, the small can of coconut milk, and maybe 50ml of cream.
When steaks are done (not like mine), arrange on plate, add couscous and drape sauce around.
One last comment: I almost didn’t post this because the picture is so damn ugly, but it tasted really good. Not pictured here are the fried and then covered (steamed) green, yellow and red peppers.