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Pork medallions with peanuts served with rice and peppers Recipe

Pan fried pork medallions cooked with peanut oil and served with basmati rice and peppers.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5
Pour people
  • Pork tenderloin(s) : 3 whole
  • Basmati rice : 300 g
  • Water : 450 ml
  • Yellow pepper(s) : 1 whole
  • Red pepper(s) : 1 whole
  • Onion(s) : 1 whole
  • Peanut(s) : 100 g
  • Chive(s) : 1 bunch
  • Dry white wine : 150 ml
  • Soy sauce : 40 ml
  • Honey : 20 g
  • Groundnut oil : 60 ml
  • Freshly ground black pepper : 6 Turn
  • Fine salt : 6 pinch(es)
  • ETAPE 1

    Peel and de-seed the peppers. Dice in to half centimetre cubes.
    Peel and finely dice the onion.
    Roughly crush the peanuts.
    Cut the chives into 1 cm slices.
    Wash the rice in cold water until the water runs clear.
    Put 3 tablespoons of olive oil in a hot saucepan. Add the onions and sweat with 1 pinch of salt. Add the peppers, another pinch of salt and cook for 2 minutes over a high heat.

  • ETAPE 2

    Add the rice, mix well and then add 450ml of water. Boil and cook for 10 minutes, remove from the heat and leave to absorb the rest of the water.

  • ETAPE 3

    Cut the pork fillet in to medallions (2 per person).

  • ETAPE 4

    Heat a stainless steel pan and add 3 tablespoons of peanut oil. Sear the meat over a high heat for 1 minute on each side allowing it to colour slightly.

  • ETAPE 5

    Deglaze with the white wine. Add the honey and the soy sauce and boil for 30 seconds (the sauce should thicken), then reduce the heat.

  • ETAPE 6

    Finish by adding the peanuts and then allow the meat to finish cooking.

  • ETAPE 7

    Serve the rice in the middle of large dinner plates, place the pork on top and drizzle with the peanut sauce.

  • ETAPE 8

    Serve immediately.

Chef's tip

«This recipe can also be adapted to chicken or veal.»

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