- 75g brown basmati rice
- 1 onion
- 1 carrot
- 1 red pepper
- 4 pork tenderloin medallions
- 1 garlic clove
- A handful rosemary, leaves only
- 400g chopped tomatoes
- Sea salt
- 150ml boiling water
- 2 tsp olive oil
- 2 tbsp + 100ml water
- Freshly ground pepper
Prep: 15 mins | Cook: 35 mins
1. Tip the rice into a sieve and give it a good rinse under cold water. Tip it into a small pan and add a pinch of salt and 150ml boiling water. Cover and bring to the boil. Once the rice is boiling, turn the heat right down and simmer very gently for 25 mins till the water has been absorbed. Take the rice off the heat and leave it in the pan (lid on) for 5 mins to steam. The rice will keep warm covered in the pan if it's ready before everything else is.
2. While the rice simmers, peel and finely chop the onion and carrot. Halve the red pepper, scooping out the seeds and white pith, and dice it to match the other veg.
3. Rub 2 tsp olive oil into the pork medallions. Warm a deep frying pan over a high heat for 2 mins. Add the pork medallions and fry for 3-4 mins on each side till golden brown. Lift out of the pan and pop onto a plate.
4. Add the onion, carrot and red pepper to the pan with 2 tbsp water and some salt and pepper. Pop a lid on the pan. Turn the heat down to medium-low and sweat, stirring often, for 10 mins till the veg have softened but not picked up too much colour. If they start to brown, add another splash of water.
5. While the veg fry, peel and crush or grate the garlic. Finely chop the rosemary leaves.
6. Stir the garlic and most of the rosemary into the veg. Add the chopped tomatoes, 100ml water and stir to mix. Pop the pork medallions back in the pan and cover with a lid (or use a baking tray if you don't have a lid for the pan). Simmer for 15 mins, till the sauce is thick and the pork is cooked through.
7. Taste the red pepper sauce and add a pinch more salt or pepper if you think it needs it. Fluff the rice up with a fork and divide it between 2 warm plates. Top with the pork and the red pepper sauce and garnish with the last of the rosemary leaves.