Gratinated pork medallion with tomato rice

Name: Gratinated pork medallion with tomato rice
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 small onion; 2 TEASPOONS Oil; 60 g Long grain rice; 1 TEASPOON Tomato paste; 125 ml Vegetable broth (instant ); 1 Tomatoes; 1 stem(s) Thyme; 2 (75 g each) Medallions of pork; 2 discs Mozzarella cheese (about 20 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 small onion
2 TEASPOONS Oil
60 g Long grain rice
1 TEASPOON Tomato paste
125 ml Vegetable broth (instant )
1 Tomatoes
1 stem(s) Thyme
2 (75 g each) Medallions of pork
2 discs Mozzarella cheese (about 20 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely chop the onion. Heat 1 teaspoon of oil in a saucepan and sauté the onion. Add rice. Stir in tomato paste. Add stock, bring to the boil and simmer at low heat for about 20 minutes.
2
Wash and clean the tomato and cut 2 slices from the middle. Finely dice the rest of the tomato. Wash the thyme, dab dry and remove the leaves. Dab pork medallions dry and season with salt and pepper.
3
Heat 1 teaspoon of oil in a frying pan. Fry the medallions for about 3 minutes, turning them over. Cover with 1 slice of tomato and 1 slice of mozzarella. Sprinkle with thyme. Cover and fry on a low heat for another 3 minutes until the cheese has melted.
4
Fold the tomato cubes into the rice. Season to taste with salt and pepper. Arrange the rice and pork medallions on plates with some roast. Garnish with thyme. Serve with a green salad.