Cut the pork fillet into small medallions and season with salt, bell pepper uand paprika.
Heat half of the butter in the frying pan, add the curry powder and fry the fillet pieces for 5 minutes, remove from the frying pan. Briefly sauté the diced onions in the frying pan.
Layer the fillets and onions alternately in an ovenproof dish.
Bring the stock to the boil with water in the frying pan, mix in the paradeis pulp, pour the sauce over the fillets.
Sauté the mushrooms in fat, sprinkle with salt, pepper and flour, mix well and blend with the whipped cream to a sauce.
Season with curry, salt and pepper and pour this sauce over the fillets as well. Bake in the oven on the middle shelf at 180 degrees for about 1 hour.
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