Pork medallions with Asian vegetables

Name: Pork medallions with Asian vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS Sesame; 400 g Chinese cabbage; 400 g Pork tenderloin; 250 g Basmati Rice; 7-10 Tbsp Salt; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1/2 (375 g) Bag of deep-frozen colourful pan-fried vegetables, Asian style; 1 TABLESPOON Curry; 100 ml Vegetable broth (instant); 7-8 TABLESPOONS Whipped cream; 2-3 TABLESPOONS Soy sauce; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS Sesame
400 g Chinese cabbage
400 g Pork tenderloin
250 g Basmati Rice
7-10 Tbsp Salt
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
1/2 (375 g) Bag of deep-frozen colourful pan-fried vegetables, Asian style
1 TABLESPOON Curry
100 ml Vegetable broth (instant)
7-8 TABLESPOONS Whipped cream
2-3 TABLESPOONS Soy sauce
7-10 Tbsp Aluminium foil

Directions

1
Roast the sesame seeds in a pan without fat until golden brown and remove. Clean the Chinese cabbage, cut into strips, wash and drain. Wash pork fillets, dab dry and cut into medallions.
2
Put rice in 1/2 litre of boiling salted water, bring to the boil, cover and simmer over low heat for about 12 minutes. Then let it swell without heat for about 5 minutes. Heat the oil in a pan and fry the medallions for 4-5 minutes, turning them over.
3
Season with salt and pepper, wrap in aluminium foil and keep warm. Braise Chinese cabbage in hot frying fat for 2-3 minutes and remove. Add 5-6 tablespoons of water to the pan and fry the frozen vegetables for about 6 minutes, turning them over.
4
Add the Chinese cabbage, dust with curry and braise again briefly. Deglaze with stock and cream, bring to the boil and season with soy sauce. Put the vegetables on a plate and arrange the medallions on top.
5
Serve sprinkled with sesame seeds. Serve with extra rice.