Copper Quay · Main dishes

Garlic Pork with Tomato Rice

Name: Garlic Pork with Tomato Rice
Total time: 55 min
Yield: 4 servings
Ingredients: 700 g Pork tenderloin; 280 g Long grain rice; 1 whole Onion; 5 cloves Garlic; 250 g Canned crushed tomatoes; 600 ml Water; 3 tbsp Olive oil; 1 tbsp Red wine vinegar; 2 whole Bay leaves; 1 tsp Paprika; 1 tsp Salt; 0.5 tsp Black pepper; 15 g Parsley

Quick-seared pork tenderloin medallions with garlic and bay, served over soft tomato rice with parsley.

55 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Pork tenderloin700 g
Long grain rice280 g
Onion1 whole
Garlic5 cloves
Canned crushed tomatoes250 g
Water600 ml
Olive oil3 tbsp
Red wine vinegar1 tbsp
Bay leaves2 whole
Paprika1 tsp
Salt1 tsp
Black pepper0.5 tsp
Parsley15 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Check vinegar labels for sulphites.

Method

Prepare the ingredients

Dice onion and mince garlic. Chop parsley. Trim the silvery membrane from pork and cut across the grain into 2 cm medallions. Season pork with paprika, 0.5 tsp salt and all the pepper. Keep raw meat separate from vegetables and wash hands and tools after handling.

Start the tomato rice

Heat 1 tbsp oil in a saucepan over medium heat. Soften onion for 6 minutes, then add one-third of the garlic and stir for 30 seconds. Add rice, tomatoes, 500 ml of the measured water, one bay leaf and remaining salt. Bring to a simmer, cover and cook over low heat for 18–22 minutes, until rice is tender. Turn off the heat and rest, covered, for 5 minutes.

Sear the pork

While rice cooks, heat remaining oil in a large skillet over medium-high heat. Sear pork in two batches for about 3 minutes on each side. Move to a plate reserved for partly cooked meat. Lower heat to medium-low, add remaining garlic and bay leaf and stir for 30 seconds without letting garlic scorch.

Finish the pan sauce

Add vinegar and remaining 100 ml water, scraping up browned bits. Return pork and its juices; simmer gently for 3–6 minutes, turning once, until each medallion reaches 71°C (160°F) in the centre. Continue cooking if needed. Remove to a clean plate and rest for 3 minutes; briefly reduce the sauce if thin.

Plate

Remove both bay leaves. Fluff rice and fold in half the parsley. Divide between four plates, add pork and pan juices, and finish with remaining parsley.

Tenderloin cooks quickly; use a thermometer rather than extending cooking until it looks dry.

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