Fillet with sugar peas and tomatoes

Name: Fillet with sugar peas and tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 80 g Wild rice mixture; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 200 g Pork tenderloin; 2 TEASPOONS butter/margarine; 2-3 stem(s) Parsley; 1 small clove of garlic; 1 small onion; 200 g Sweet peas; 100 g cherry tomatoes; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

80 g Wild rice mixture
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
200 g Pork tenderloin
2 TEASPOONS butter/margarine
2-3 stem(s) Parsley
1 small clove of garlic
1 small onion
200 g Sweet peas
100 g cherry tomatoes
7-10 Tbsp Aluminium foil

Directions

1
Put the rice in about 200 ml of boiling salted water. Cover and let it swell for about 20 minutes over a low heat
2
Dab the fillet dry. Season with salt and pepper. Heat 1 tsp. fat in a coated pan. Fry the meat in it all around for about 10 minutes. Meanwhile wash the pe-tersilie. Peel garlic. Chop both and add them to the pan. Remove everything and wrap in aluminium foil
3
Peel and slice the onion. Clean and wash the mangetouts and tomatoes. Halve the tomatoes
4
Heat 1 tsp. fat in the frying fat. Sauté the onion in it. Fry the sugar snap peas briefly. Season with salt, pepper and 1 pinch of sugar. Add 5-6 tablespoons of water and steam covered for about 5 minutes. Add tomatoes after 2-3 minutes and cook. Season vegetables to taste. Cut meat into slices. Serve with vegetables and rice