Pork medallions with zucchini salad and coloured rice

Name: Pork medallions with zucchini salad and coloured rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 yellow and green zucchini; 1 Shallot; 1 Garlic clove; 600 g Pork fillets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 200 ml Vegetable broth; 40 g Pine nuts; 4 TABLESPOONS Wine vinegar; 1 TABLESPOON Sugar; 2 packages (250 g each) pre-cooked long grain rice with vegetables

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 yellow and green zucchini
1 Shallot
1 Garlic clove
600 g Pork fillets
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
200 ml Vegetable broth
40 g Pine nuts
4 TABLESPOONS Wine vinegar
1 TABLESPOON Sugar
2 packages (250 g each) pre-cooked long grain rice with vegetables

Directions

1
Wash and clean the courgettes and cut them lengthwise into thin slices with a kitchen slicer or slicing machine. Peel the shallot and garlic. Cut the garlic into slices and the shallot into strips.
2
Wash the meat, dab dry and cut into medallions. Season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the medallions for about 5 minutes, turning them over. Add stock, bring to the boil and loosen the frying set.
3
Keep meat warm in the pan. Heat 2 tbsp. oil in a second pan. Roast the pine nuts for about 3 minutes while turning them, remove them. Sauté shallot and garlic in frying oil for approx. 3 minutes, turning.
4
Season with vinegar, sugar, salt and pepper. Add zucchini slices and steam for about 3 minutes while turning. Fold in pine nuts. Prepare rice according to instructions on the packet. Arrange rice, zucchini salad and pork medallions on plates.