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Pork medallions on colorful rice

updated

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Ingredients for 2 servings:

  • 1 bell pepper(s), green
  • 150 g corn
  • 1 small apple
  • 125 g basmati rice
  • 400 g pork fillet(s)
  • 2 tbsp oil for frying
  • salt and pepper
  • 1 tbsp tomato paste
  • 200 g vegetable stock
  • 1 tbsp parsley, finely chopped

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Dice the bell peppers and apple. Drain the corn. Cook the rice according to the package instructions. Preheat the oven to 150°C (top/bottom heat). Heat the oil in a pan and sear the medallions vigorously. Season with salt and pepper, place in a greased baking dish, and bake in the preheated oven for 5-10 minutes. Sauté the bell peppers, apple, and corn in a tablespoon of cooking oil, add the tomato paste, sauté, and deglaze with the broth. Drain the rice and stir it into the vegetables. Stir in the parsley. Arrange the medallions on top of the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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