Start by trimming the pork tenderloin and cutting it into smaller pieces.

Chop onions and garlic, and sauté them in butter along with paprika and curry over medium-high heat so the curry gets a bit toasted and the onions gain some color. When the curry is "toasted," its flavor is enhanced.

Add the meat to the onions, garlic, paprika, and curry, and let it cook until it gets a light crust.

Add the tomato paste and let it get a little color. Then add ketchup, and heat everything through thoroughly.

Add the cream and let it simmer until the meat is tender. This takes about 30 minutes.

In a separate pan, heat butter and oil, and sauté the mushrooms until lightly golden. Add them to the dish afterward.

Season with salt, pepper, lemon juice, and apple cider vinegar. If you think the dish lacks flavor, optionally add stock (We recommend veal, beef, or vegetable stock).

Before serving, fry the bacon until crispy and place it on paper towels to drain excess fat.

The crispy bacon pieces are placed over the dish just before serving. Garnish the dish with parsley.