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Panfried a couple of thick-cut lean pork cutlets til' golden, yet still tender, put those aside.
Made a sauce with caramelised onions, garlic, ginger & thyme white wine, chilli, and tangello, threw in a tad of mustard, and a small amount of salt, pepper, and a pre-mixed mild curry powder I made from scratch.
When the sauce thickened and developed a little, put the cutlets back in, and cooked in, with some sliced kumato.
Served the sauce over the pork, alongside some sliced frenchstick with that cholesterol reducing Logicol stuff.
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