Informations supplémentaires
30 min.
|
715 kcal
|
easy
|
|
Printable version
1. Setup
Zest the lime. Chop the garlic, shallot and cilantro. Cut the pepper into small cubes. Drain and rinse the beans. Slice the pork into medallions.
2. Cook the rice
Heat a drizzle of oil with 1 tbsp. of butter in a saucepan over medium high heat. Cook the shallot and pepper for 3 minutes. Add the garlic and cook for 1 minute. Add the rice, beans and 1.5 2P | 2 3P cups of water. Add salt and pepper. Bring to a boil. Cover and cook for 10-12 minutes over low heat. Add 1-2 tbsp. of butter after cooking. Adjust salt and pepper to taste.
3. Cook the porc
Pat the pork dry. Coat with the spices, (to taste, spicy!) salt and pepper. It's possible to choose other spices for the children's portion. Heat a drizzle of oil in a pan over high heat. Cook the pork for 1 minute on each side then remove from the pan. Reduce heat to medium-high.
4. Make the sauce
Add the coconut milk, zest and cilantro to the pan. Bring to a boil. Reduce heat to medium and simmer 3-4 minutes. Add salt.
5. Add the pork
Add the pork to the sauce to warm it up, about 2 minutes.
6. Plate your dish
Serve the pork with the sauce and rice. Add lime juice to taste. Bon appétit!
2unitPork Tenderloin
160mlCoconut Milk
15mlSpice Mix(smoked paprika,cumin powder,ground chipotle)
1unitLime
1unitCilantro
140gBasmati Rice
1unitShallot
1unitRed Bell Pepper(s)
0.5unitBlack Beans
1unitGarlic Clove(s)
What you need
pan, pot
715 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
88g
29%
fat
19g
29%
cholesterol
78mg
26%
fiber
13g
52%
protein
47g
saturated
16g
80%
sodium
300mg
13%
sugar
4g
trans
0g