Pork medallions with roasted vegetable curry
easy
30 mins
30 mins
Ingredients
- 50 g Basmati Rice
- 7-10 Tbsp Salt
- 2 Pork medallions (approx. 75 g each)
- 2 discs Bacon
- 1 medium sized tomato
- 150 g Spring onions
- 1 Banana
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Lemon Pepper
- 7-10 Tbsp Curry
- 1/8 l Vegetable broth (instant)
- 1-2 TABLESPOONS Whipped cream
- 7-10 Tbsp wooden skewers
Directions
- 1
Put the rice in about 1/8 litre of boiling salted water. Bring to the boil briefly, cover and allow to swell over a low heat for 15-20 minutes. Wrap medallions with bacon. Pin them with wooden skewers. Wash and halve the tomatoes and remove the seeds.
- 2
Cut tomato halves into slices. Clean and wash spring onions and cut the green part into fine rolls. Halve the rest lengthwise and cut into pieces of about 5 cm. Peel the banana and cut it diagonally into slices. Heat the oil in a pan and fry the pork medallions for 6-7 minutes, turning. Season with salt and pepper and lift onto a preheated plate. Stew spring onion pieces and banana slices in hot frying fat for 2-3 minutes. Add tomato slices, toss briefly and sprinkle with curry. Pour in broth, bring to the boil briefly and refine with cream. Season to taste with curry and salt.
- 3
Season with salt and pepper and lift onto a preheated plate. Stew spring onion pieces and banana slices in hot frying fat for 2-3 minutes. Add tomato slices, toss briefly and sprinkle with curry. Pour in broth, bring to the boil briefly and refine with cream. Season to taste with curry and salt. Add to the meat on the plate. Sprinkle rice with spring onion rings and add extra
- 4
Preparation time approx. 30 minutes
More Delicious Recipes
