Pork medallions with grape vegetables

Name: Pork medallions with grape vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 200 g Shallots; 200 g light and dark grapes; 8 (à 75 g) Medallions of pork; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 glass (400 ml) Veal stock; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Cayenne pepper; 2 TABLESPOONS Chive rolls; 7-10 Tbsp Chive tips to the; 7-10 Tbsp Garnish

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
200 g Shallots
200 g light and dark grapes
8 (à 75 g) Medallions of pork
3 TABLESPOONS Oil
7-10 Tbsp Pepper
1 glass (400 ml) Veal stock
2 TABLESPOONS sauce thickener
7-10 Tbsp Cayenne pepper
2 TABLESPOONS Chive rolls
7-10 Tbsp Chive tips to the
7-10 Tbsp Garnish

Directions

1
Cook the rice in boiling salted water for about 20 minutes at low heat. In the meantime peel the shallots. Wash the grapes, cut the dark grapes in half and remove the seeds. Wash the meat and dab dry.
2
Sear in hot oil from both sides. Season with salt and pepper. Fry over medium heat for 2-3 minutes. In the meantime add shallots. Remove the meat and keep warm.
3
Swirl the grapes in the frying fat, add the stock. Bring to the boil, sprinkle with sauce thickener. Bring to the boil again. Season to taste with salt and cayenne pepper. Sprinkle everything with chives and arrange on plates.