John Myers
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Pork Tenderloin with Paprika Sauce and Saffron Rice Pears
The perfect pork tenderloin with paprika sauce and saffron rice pears recipe with a picture and simple step-by-step instructions.
for the paprika sauce
- 2 tbsp Vegetable oil
- 1 piece Clove of garlic
- Rosemary, fresh
- 1 piece Onion
- 1 tbsp Butter
- 2 piece Red pepper
- 1 piece Clove of garlic
- 1 piece Chilli pepper
- 1 tbsp Tomato paste
- 100 ml Cream
- 1 pinch Cinnamon
- Salt and pepper
- 1 pinch Sugar
- Freshly squeezed lemon juice
for the saffron rice pears
- 100 g Rice
- 300 g Vegetable broth
- 1 pinch Saffron threads
- 1 tbsp Milk hot
- 1 piece Organic egg yolks
- 40 g Grated cheese
- Salt and pepper
- 2 tbsp Breadcrumbs for rolling
- 6 piece Clove
for garnish
- Fresh parsley
- Lemon wedges
Preparation of the pork tenderloin
- Wash the meat, pat dry, remove fat, tendons and skins and cut into two pieces.
- Heat the oil in a pan, add a crushed clove of garlic and rosemary and sear the meat on all sides.
- Put the pork tenderloin in the preheated oven at 160 degrees. Fry for another 15 minutes, then sprinkle with salt and pepper and let rest for another 5 minutes.
Preparation of the paprika sauce
- Peel, wash and dice the onion. Wash the peppers, cut in half, core and cut into pieces. Peel the garlic, core the chilli pepper and chop both into small pieces.
- Heat 1 tablespoon of butter in a pan, add diced onions and sauté until translucent. Add paprika, chilli pepper and garlic and fry briefly. Stir in tomato paste, deglaze with 4-5 tablespoons of water, season with salt, pepper, cinnamon, sugar and lemon juice. Stew the vegetables over medium heat for about 12 minutes.
- Take out 2-3 tbsp of the vegetables. Pour the cream into the rest of the vegetables and finely puree the vegetables. Add the paprika vegetables that have been set aside, bring the sauce to the boil again and season to taste.
Preparation of the saffron rice pears
- Soak a generous pinch of saffron threads in 1 tablespoon of hot milk in a small bowl.
- Bring 300 ml of vegetable stock to the boil in a saucepan and let the rice simmer covered for about 20 minutes, stirring again and again. Remove the saucepan from the heat, stir in the saffron milk and let the cooked rice cool down.
- Mix the cooled saffron rice with the egg yolk, grated cheese, salt and pepper. Shape 6 pears with moistened hands and turn them in breadcrumbs. Put a clove on each and bake at 160-180 degrees for about 20 minutes until golden.
Serving
- Cut the pork tenderloin into slices. Arrange a paprika mirror on preheated plates. Place the pork tenderloin slices on top, place 2-3 pears of saffron rice next to them and garnish with parsley and lemon wedges.
- ♥ * ~ I wish you intense enjoyment! ~ * ♥
Annotation !!!
- The most tender and lean pork fillet that stretches along both sides of the pig’s spine in the loin area is called in Austria – pork tenderloin, in Germany it is called pork tenderloin and has nothing to do with the lungs! 🙂
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