Easter Tenderloin

Paashaas

2 boneless chicken breasts, 100 grams each
1 pork tenderloin of 250 grams
100 grams bacon
50 grams butter
1 onion
1 clove of garlic
1 tbsp curry powder
250 ml sour cream
salt and pepper
30 grams flour
3 tbsp ketchup
3 dl chicken or beef stock 
1 can each of fruit-in-syrup: pineapple, mandarins or peaches
100 grams slivered almonds
1 tbsp sweet ketjap or soy sauce

Fry the chicken breasts in 25 grams of butter for about 10 minutes. Set aside to cool off, and dice the chicken. Put the rest of the butter in a deep skillet, add whatever is left from frying the chicken, mince the onion, add the curry powder and sauté it in the remaining butter in a deep skillet. Add the pressed garlic. Cut the bacon into small strips and add to the frying onions. Cut the tenderloin into strips, add to the onions/bacon and fry for five minutes. Add the stock and about 3 deciliter of the fruit syrups.

Put the sour cream in a bowl, mix in the flour. Add three tablespoons of the stock/syrup mix and stir well. Pour the sour cream mix into the skillet and bring to a boil, stirring constantly, for three minutes. Add the ketchup, the ketjap/soy sauce, the almond slivers and the diced chicken and salt and pepper to taste. Serve with rice, a crisp baguette and the fruits.