Pork filet mignon, peanuts sauce, pepper and cilantro rice
IngredientsRecipe for 4 persons
For the pork tenderloin
For the basmati rice
- Vegetable oil
- Salt and pepper
Preparation time: 45 min
- For the preparationsClean the tenderloins and cut it in 8 médaillons. Dice the pepper and the onions. Crush the peanuts.Chop half of the cilantro and pick the rest of it, rince the rice with cold water.
- For the riceIn a hot pan with oliv oil, sear the onions, add the pepper and cook it for two minutes.Put the rice and stir it well, add the water, bring it to boil. Let it cook for 15 minutes, stop the heat, add the chop cilantro and cover it.
- For the tenderloinIn a hot non-stick pan with vegetable oil sear the médaillons one minute on each sides, and reserve it on a baking tray with parchement paper.In a sauce pan, put the water, the sugar, the hoisin sauce and bring it to boil. Remove it from the stove add the peanut and the lime by wisking it. Season it.Put the pork médaillons back in the oven for 4 minutes.
- For the plattingOn each plate, put some rice in a ring bowl, the pork médaillons around, garnish with the sauce.Finsh with the peanuts and the cilantro leaves.
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