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Estimated Times |
Preparation time: 20
Cooking time: 20
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Ingredients
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servings
350 | g | Pork tenderloin |
1 | tbsp | Olive oil ~13.7 g |
1 | tsp | Sea salt ~5.5 g |
0.5 | tsp | Lemon pepper ~1.5 g |
2 | tbsp | Dried thyme ~7.5 g |
2 | clove(s) | Garlic ~6 g |
1 | pcs. | Lemon ~100 g |
200 | g | Basmati rice |
0.5 | tsp | Saffron ~0.5 tsp |
150 | g | Carrots |
150 | g | Broccoli |
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Directions
Slice the pork into medallions. Chop the thyme and crush the garlic. Blend with the lemon juice, lemon rind, salt and lemon pepper. Rub the medallions with the spice mix.
Rinse the vegetables, cut the carrots into sticks and the broccoli into small florets.
Cook the rice according to the instructions on the packet, together with the saffron.
Heat the oil in a frying pan and fry the medallions on both sides until tender.
Stir-fry the vegetables for a couple of minutes. Season with salt and lemon pepper.
Serve the pork tenderloin with the vegetables and rice.
Tip
Other vegetables can be used, such as peas and cauliflower.
Nutritional data
719 Kcal Per Serving F: 16 g, P: 50 g, C: 97 g, DF: 6 g 1,439 Kcal (146 Kcal/100 g)
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