Pork tenderloin sweet-sour in rice rim
easy
60 mins
60 mins
Ingredients
- 500 g Pork tenderloin
- 1 Garlic clove
- 1 small piece of ginger tuber
- 1 Pepperoni
- 3-4 Tbsp Red wine vinegar
- 4-5 Tbsp Soy sauce
- 1 jar(s) (580 ml; 330 g by weight) Pineapple pieces
- 50 g Lucerne germs
- 1 collar Spring onions
- 300 g Long grain rice
- 7-10 Tbsp Salt
- 4 TABLESPOONS Cornstarch
- 3 TABLESPOONS Oil
- 1 glass (400 ml) Veal stock
- 7-10 Tbsp Oil
Directions
- 1
Cut pork fillet into thin slices, possibly halve. Peel garlic and ginger and chop very finely. Cut pepperoni into thin rings. Marinate prepared ingredients in red wine vinegar and soy sauce.
- 2
In the meantime, drain the pineapple and collect the juice. Cut the pineapple into small pieces. Wash the alfalfa sprouts, drain. Clean and wash spring onions, cut into small pieces. Cook rice in boiling salted water for 20 minutes.
- 3
In the meantime, lightly turn the fillet slices in three tablespoons of cornflour. Heat the oil. Fry meat briefly on both sides. Salt and set aside. Sauté pineapple and spring onions in the frying fat.
- 4
Deglaze with the marinade, pineapple juice and stock. Let it boil for five minutes. Stir the rest of the cornflour and three tablespoons of water until smooth. Stir into the liquid, bring to the boil again. Fold in roasted meat and alfalfa sprouts.
- 5
Season to taste with salt, red wine vinegar and soy sauce. Pour the rice into an oiled ring form (1 litre capacity), press it down slightly and turn it over onto a suitable plate. Fill the shredded rice in the middle and serve.
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