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Pork fillet with pepper sauce and rice


Pork fillet with pepper sauce and rice

Ingredients 22
Servings 4
Time 10 min

Ingredients

  • RICE
  • 300
    ml
    basmati rice
  • 800
    ml
    boiling water
  • salt
  • smoked paprika
  • SAUCE
  • 2
    red peppers, deseeded
  • 1
    large red onion, peeled
  • 1
    large Granny Smith apple, peeled and cored
  • 30
    ml
    olive oil
  • 10
    ml
    smoked paprika
  • 4-5
    fresh bay leaves
  • 4
    garlic cloves, crushed
  • salt and pepper
  • 1
    can chopped tomatoes
  • PORK
  • 500
    g
    pork fillet
  • 5
    ml
    ground coriander
  • 2
    ml
    ground cumin
  • salt and pepper
  • 5
    ml
    olive oil
  • fresh coriander to garnish
 

Method

25-30 min
 

1. Rice: Put the rice in a microwaveable contain­er, pour the boiling water over and add salt. Cover with cling film, prick a small hole in the cling­ film and microwave for 12 minutes. Remove from the microwave and set aside for 8 minutes until the water is absorbed. Once done, sprinkle paprika over the rice.

2. Sauce: Meanwhile, blitz the peppers, onion and apple in the food proces­sor. Add the oil and red pepper mixture to the pan then add the paprika, bay leaves and garlic. Season with salt and pepper and stir ­fry for 5 minutes. Add the toma­toes, salt and pepper and bring to the boil. Lower the heat and simmer for 12 minutes.

3. Pork: While it's simmer­ing, cut the fillet into medallions and flatten slightly with the heal of your hand. Mix the cori­ander and cumin, add a little salt and pepper and rub into the pork. Drizzle the oil over and cook on the griddle pan for 5 min­utes or until just done. Turn once and sear on the other side for 5 minutes.

4. Garnish with fresh cori­ander and serve with the rice and sauce.

 

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