Pork tenderloin with spring onion mango vegetables

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Roast the almonds in 2 tablespoons of hot oil. Remove the almonds. Fry rice in frying oil. Add 400 ml water, salt and let it swell at low heat for about 20 minutes. In the meantime dab meat dry and cut it diagonally into thin slices.

2. 2

   Fry in the remaining oil from both sides for about 3 minutes. Season with salt and pepper. Drain the mangos and collect the juice. Puree one half of the mangos with the cutting stick of the hand mixer.

3. 3

   Dice the remaining mangoes. Clean, wash and chop the spring onions. Remove meat from the pan. Fry the spring onion briefly in the frying fat. Add the mango cubes and puree and heat up as well. Season to taste with salt and pepper.

4. 4

   Drain the rice and fold in the almonds. Arrange a few slices of fillet each with vegetables and some rice on a plate.

Nutrition Facts

KCAL
570 kcal

CARBS
62 g

FATS
18 g

PROTEINS
43 g