Fillet in coconut crust

Name: Fillet in coconut crust
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Pork tenderloin; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 Chillies; 1 medium onion; 1 TABLESPOON Butter or margarine; 200 g Long grain rice; 1 can(s) (446 ml) Pineapple; 150 g frozen peas; 100 g Coconut flake; 2 Eggs; 1 TABLESPOON Mustard; 1 glass (400 ml) Beef stock; 1 TABLESPOON Cornstarch; 7-10 Tbsp Chillies

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Pork tenderloin
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 Chillies
1 medium onion
1 TABLESPOON Butter or margarine
200 g Long grain rice
1 can(s) (446 ml) Pineapple
150 g frozen peas
100 g Coconut flake
2 Eggs
1 TABLESPOON Mustard
1 glass (400 ml) Beef stock
1 TABLESPOON Cornstarch
7-10 Tbsp Chillies

Directions

1
Wash the fillet and dab dry. Fry well all around in hot oil. Season with salt and pepper. Fry over medium heat for about 15 minutes. In the meantime cut the chilli into fine rings.
2
Peel and chop the onion. Fry both in hot fat. Add rice and 600 ml water. Cook for approx. 20 minutes on a low heat. Meanwhile drain the pineapple, collecting the juice. Cut the pineapple into pieces.
3
Mix the peas and pineapple into the rice 7 minutes before the end of the cooking time. In the meantime, mix the grated coconut, eggs and mustard for the crust. Deglaze the fillet with stock, set aside. Press the crust firmly onto the fillet and bake in a preheated oven (electric range: 225 ° C/ gas: level 4) until golden brown.
4
Add pineapple juice to the stock. Stir cornflour and 4 tablespoons of water until smooth and add to the stock. Bring to the boil. Season to taste with salt and pepper. Arrange the fillet cut open with the colored rice and the sauce on a plate.
5
Garnish as desired with fresh chillies.