Creole rice pan with pork medallions

Name: Creole rice pan with pork medallions
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 small green peppers; 1 can(s) (212 ml) Vegetable corn; 1 (approx. 125 g) small apple; 250 g Rice mixture "Trigrano"; 7-10 Tbsp Salt; 800 g Pork tenderloin; 1 TEASPOON potpourri; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 400 ml Vegetable broth; 4 Stem(s) flat leaf parsley

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 small green peppers
1 can(s) (212 ml) Vegetable corn
1 (approx. 125 g) small apple
250 g Rice mixture "Trigrano"
7-10 Tbsp Salt
800 g Pork tenderloin
1 TEASPOON potpourri
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
400 ml Vegetable broth
4 Stem(s) flat leaf parsley

Directions

1
Halve the peppers, clean, wash and cut into cubes. Drain the corn and let it drain. Peel and quarter apple, remove core. Cut apple into cubes. Prepare rice in boiling salted water according to package instructions
2
In the meantime, pat the meat dry and cut it into 8 medallions. Coarsely crush the pepper. Heat oil in a large coated pan. Fry the medallions in it for 1-2 minutes on each side. Season with salt and crushed pepper. Place the medallions on the fat pan of the oven and cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 5-10 minutes
3
Meanwhile, briefly steam the bell pepper, apple, corn and tomato paste in the frying pan. Deglaze with broth. Drain the rice and let it drain. Add to vegetables and stir in. Let simmer for 2-3 minutes. Wash parsley, shake dry and chop finely, except for something to garnish. Season rice with salt and pepper, stir in chopped parsley. Arrange on a plate. Place medallions on top. Garnish with parsley