Saturday, 20 March 2010

Roasted Pork tenderloin on Saffron Rice with Oven Potatoes and Broccoli




Ingredients for the recipe: (for 2 People)
  • 1 organic pork loin about 300grs
  • 250grs rice
  • 1/2 onion
  • 2 long potatoes (washed and cut into wedges)
  • 2 pieces of broccoli (cut into small pieces)
  • 1 soup spoon of turmeric
  • 1 tablespoon of tomato concentrate
  • 1 tablespoon of butter
  • 1 Tea Spoon of chilli powder
  • 2 cloves of garlic
  • 1 piece of ginger (size of a clove of garlic)
  • 1 sprig of parsley
  • olive oil, salt and pepper to taste

Very simple good wholesome food, as most of my dishes. Make small incisions in the pork loin as you see in the picture. Then in a small bowl crush the garlic, ginger, a little salt, pepper cream until it makes a consistent, rub it well in the back especially in the incisions, and let the rest for about 30 to 60 minutes.

Then put a skillet pan on the stove and in a little oil, once hot put it and let the loin fry sealing it and making crispy and golden all around, cooking is done pretty fast so it will still be raw inside, then place the skillet in the oven (or transfer the pork to an oven-proof dish and bake it for about 15 minutes 200celcius. 10 minutes before putting the pork loin in the oven, put the potatoes in a baking tray seasoning them with a little olive oil and some salt, these then bake for 25 minutes ending at the same time as the loin. While the pork cooks make the rice placing this in a pan with only a little salt and water, boil it until it is almost cooked (only short about two minutes).

Meanwhile in another pan put the chopped onion, the remaining chopped garlic, the chilli, a tablespoon of turmeric, salt and black pepper to taste, and about four tablespoons of olive oil and fry until the onions have caramelized a little, about 5 minutes stirring occasionally. Once cooked, add a little water and a tablespoon of tomato concentrate and one of butter, stir it and cook a further 3 minutes.

Now add the drained cooked rice to this sauce cook for a further 1 minute, mix in the chopped parsley cover with a lid and let it rest 3 minutes. Of course while the rice is doing, on another little pan cook the broccoli. Then just arrange the plate, this dish if if you notice is the header on my blog. Bon appetit!

12 comments:

Chef E said...

As always YUM! I want some extra please, and the potatoes, oh yes!

Sophie said...

Hello Rico!

Brussels calling!! What a superb & colourful tasty fabulously looking meal!!

The meat looks so succulent & all of these added side dishes look so special too!

Rico said...

Only two visits...having said that two really lovelly visits ..so I would like to thank:

Chef E, always a pleasure to have you around checking my delights. Thanks a lot kisses xxx

Sophie all the way from Brussels, with such a lovely comment, both of the above great cooks themselves ..kisses xxx

Dee said...

Beautiful presentation. You never let us down! That pork tenderloin looks splendid! Delightful as always.

5 Star Foodie said...

Roast pork sounds delicious with saffron rice & potatoes, nice meal!

SaraLynn said...

This looks delicious and as always, I love your presentation!

pierre said...

hi rico your meat looks beautiful and the saffron rice is agreat idea !! bravo and Obrigado !! Pierre

Rico said...

Thx Sarah Lynn and Pierre, you just are too kind..I really enjoy cooking and your visits always cheer me up..merci.. xxxxx

Bo said...

The potatoes look great!

Rico said...

Thx Bo for the great comment. cheers man :)

tasteofbeirut said...

Love that meal!!! Hearty and also full of flavor; I like the spices that you used which go very well with this meat, delicious but bland.

Rico said...

Thank you so much Tasteofbeirut, for the kind comment detailing the full flavour that I achieved with the spices used, and also happy to know you found it to be delicious...The only thing I don't understand is the end bit "but bland" as it means the total opposite of all the comment made :) kisses xxx

Attribute

If you use any recipes from this site on your blog and/or are inspired by them in the making of a dish on your blog, please acknowledge it by attributing a link as a thank you concerning it's source.... THANK YOU.

PS:
No spam or advertizing will ever be plubished here, don't even try as all comments are checked before publishing.
If you want to place an advert here, payment must be arranjed first.

Rico - Tried and Tested Recipes

Hi my name is Rico (short for Ricardo) will regularly add more food content to this blog, all my recipes are tried and tested, as I make them and eat them as well as my family, so I wouldn't give you something that is not good.

Recipes published here, will try to conform to the following criteria:

-Easy to create or bake.
-Will be nutritious, wholesome and healthy as well as economical too.
- Will be varied and inventive, mostly created by me.
-Occasionally I will treat you to some indulgent ones. But just as a treat. lol :)
- If I use other blog recipes will be to pey homenage and I will definitly link it, appreciated if the same is done for mine.

I will try to respond to all comments made, and visit their owners, however I run a no strings attached blog here when I comment on other blogs I do not expect to have them come here the same way I don't accept if I am commented on that the person will expect my visit to their blog, no commitments, but as I said I will try.

I also want this opportunity to say, thank you al that have continuously vsited me and new people visiting me you are the reason why I am here, I am not here just to get numbrs or self publicise, I am here for real friends and real opinions and to be nice to all. THANK YOU ALL :) xx

Don't just visit in a rush...subscribe to a feed, get updated automatically when I put new foods up, it is fun.