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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.


Recipe for 4 persons

For the pork tenderloin

2 Unit(s)
Pork tenderloin
30 Ml
Hoisin sauce
30 Ml
45 Ml
30 Ml
Peanut butter
1 Unit(s)
30 Ml

For the basmati rice

150 Gr
Basmati rice
225 Ml
0.50 Unit(s)
Red pepper
0.50 Unit(s)
Yellow pepper
0.50 Unit(s)
Red onion
10 Sprig(s)
Fresh cilantro
  • Vegetable oil
  • Salt and pepper
Pork filet mignon, peanuts sauce, pepper and cilantro rice

Preparation time: 45.00 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.

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