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Summer pork loin fillet

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Pork loin fillet prepared in olive oil with chopped tomatoes and rice as traditional side dish is a combination of continental and Mediterranean cuisine.

Preparation

30 min

Portion for

4

Ingredients

Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.

Preparation

  1. Trim off the pork loin fillet and cut it into ca. 1,5 – 2 cm thick pieces.
  2. Place the pork fillet chops and sliced onion in heated olive oil in a large frying pan.
  3. Fry until the meat becomes nice golden colour and the onion soft, then add squeezed garlic and fry briefly.
  4. Add chopped tomato, water, 1 tablespoon Vegeta and sauté on a medium-high heat for ca. 10 minutes.
  5. Remove from the stove, sprinkle with chopped coriander and serve with boiled or sautéed rice. Season it with salt and pepper at wish.

Advice

To enhance the flavour and perfume of the meat you may splash the onion with some white wine while roasting.

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