Pork fillet with pepper sauce and rice

4 servings Prep: 10 mins, Cooking: 30 mins

By Food24 July 19 2019
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Ingredients (21)

300 ml rice — basmati
800 ml water — boiled
paprika — smoked
2 red peppers — deseeded
1 red onion — peeled
1 Granny Smith apples — peeled and cored
30 ml fresh chillies — 573
10 ml paprika — smoked
4-5 bay leaves — fresh
4 garlic — cloves, crushed
salt and freshly ground black pepper
1 tinned tomatoes — chopped
500 g pork fillet
5 ml coriander — ground
2 ml cumin — ground
salt and freshly ground black pepper
5 ml fresh chillies — 573
fresh coriander — to garnish
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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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