Preview

Pork filet mignon, peanuts sauce, pepper and cilantro rice

MAINS, Pork

Pork tenderloin seared and roasted in the oven, garnish with a satay sauce and basmati rice with pepper and cilantro.

Ingredients

Recipe for 4 persons

For the pork tenderloin

2 Unit(s)

Pork tenderloin

30 Ml

Hoisin sauce

30 Ml

Sugar

45 Ml

Water

30 Ml

Peanut butter

1 Unit(s)

Lime

30 Ml

Peanuts

For the basmati rice

150 Gr

Basmati rice

225 Ml

Water

0.50 Unit(s)

Red pepper

0.50 Unit(s)

Yellow pepper

0.50 Unit(s)

Red onion

10 Sprig(s)

Fresh cilantro

Preparation time: 45 min

For the preparations
Clean 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 rice
In 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 tenderloin
In 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 platting
On 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.