| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Emp, Ready stead | 2 | Servings | |
INGREDIENTS
| 175 | g | Basmati rice |
| 1 | t | Cayenne |
| 1 | t | Turmeric |
| 1 | Chicken stock cube | |
| 1 | Piece pork tenderloin | |
| 1 | T | Oil |
| 50 | Red wine | |
| 1 | Egg, fried | |
| Salt and pepper | ||
| Chopped herbs to garnish eg | ||
| mint parsley chives | ||
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Cook the rice as per the instructions along with the cayenne, turmeric and stock cube. Slice the pork into four, and flatten each piece with a meat mallet. Season the pork. 2 Heat the oil in a griddle pan, and grill the escalopes, turning once. Remove the pork and deglaze the pan with the red wine, letting it bubble for 30 seconds. Serve with the rice and fried egg. Garnish with herbs. Converted by MC_Buster. Per serving: 568 Calories (kcal); 15g Total Fat; (25% calories from fat); 35g Protein; 67g Carbohydrate; 167mg Cholesterol; 163mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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