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Add a photoServings: 2
Ingredients
- 175 gm Basmati rice
- 1 tsp Cayenne
- 1 tsp Turmeric
- 1 x Chicken stock cube
- 1 piece pork tenderloin
- 1 Tbsp. Oil
- 50 ml Red wine
- 1 x Egg, fried Salt and pepper Minced herbs to garnish eg mint, parsley, chives
Directions
- 1 Cook the rice as per the instructions along with the cayenne, turmeric and stock cube. Slice the pork into four, and flatten each piece with a meat mallet. Season the pork.
- 2 Heat the oil in a griddle pan, and grill the escalopes, turning once.
- Remove the pork and deglaze the pan with the red wine, letting it bubble for 30 seconds. Serve with the rice and fried egg. Garnish with herbs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 2 servings | |
| Calories 567 | |
| Calories from Fat 110 | 19% |
| Total Fat 12.37g | 15% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.2g | |
| Cholesterol 169mg | 56% |
| Sodium 99mg | 4% |
| Potassium 676mg | 19% |
| Total Carbs 72.0g | 19% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.56g | 0% |
| Protein 33.8g | 54% |
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