Description
Juicy medallions of pork tenderloin with onions in a sweet sauce made of wine and honey, and garnish the rice Indica Brown from "Mistral".
Ingredients
-
Pork
500 g
-
Onion
1 piece
-
Dry white wine
60 ml
-
Honey
1 Tbsp
-
Black pepper
-
Salt
-
Butter
-
Figure
2 pack
Cooking
In boiling salted water opscan two bags of rice Indica Brown from "Mistral" and cook on low heat 35 minutes, and meanwhile prepare the main dish. At the end of cooking, pull out the bags from the water and let the water drain out.
Slice pork tenderloin into medallions thickness is 2-2,5 cm, Melt the butter in a frying pan and quickly over high heat, fry the medallions until Golden brown on one side.
Chop the onion slices. Flip the meat. Add onions to meat and continue to cook (the total frying time will be 5-7 minutes).
Reduce heat. Mix well. Pour in the wine and cook to evaporate the alcohol (3-5 minutes).
Add honey. Cook under cover on low heat for 5-7 minutes (until tender).
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.