Pork Tenderloin with Avocado Curry Sauce

Season the pork tenderloin with salt and pepper all around. Roast in the hot clarified butter first on medium, then small fire all around for about 15 min. Remove from the roasting pan, wrap in aluminum foil and re-cook for 5 ~- 10 min.

While the pork tenderloin is roasting, bring the eggs to a boil, covered with cold water, and cook for 6 to 7 min. from boiling point. Quench immediately when cooled.

Toast the sesame seeds in a dry frying pan without adding fat.

Squeeze the lime or lemon, if desired, and pour the juice into a large enough bowl.

Remove the skin from the avocados with a peeler, cut in half, scoop out the stones and dice the flesh. Add to the lime juice form.

Add sour milk, sugar, curry or yogurt, and half cream and blend everything together with a hand mixer to make a thick, creamy sauce.

Season strongly with salt and freshly ground pepper.

To serve, peel the eggs and cut them into quarters. Slice the pork tenderloin diagonally. Arrange on a platter and garnish with cress, if desired. Sprinkle with toasted sesame seeds. Serve the avocado curry sauce separately with the meat.

Serve with fresh Parisian bread or Chinese long grain fried rice with leek rings and diced peppers.

Tip: Use creamy natural yogurt for an even finer result!

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