Filet de porc et riz

Ingrédients

• 1/2 cup red wine
• 1/2 cup olive or vegetable oil
• 1 tbsp honey
• 1 tbsp yellow mustard
• 1 tbsp Montreal steak spice, or another type of steak spice
• 1 tbsp dried Greek oregano
• 10 pork fillets, from a pork tenderloin (each fillet cut into 1 1/2 inch thick slices)
• vegetable oil for frying
• salt and pepper to taste
• lemon juice (optional)
• 2 cups long grain rice, uncooked
• 1/2 tbsp salt

Préparation

1. 1

   marinate: In a large bowl, mix together the red wine, olive oil, honey, mustard, steak spice, and Greek oregano. Add your pork fillets to the bowl and coat evenly with the marinade. Alternatively, pour the marinade into a large re-sealable plastic bag (like a freezer bag) and then add the pork fillets. Ensure that they are coated thoroughly. Marinate in the refrigerator for at least 12 hours or overnight. You should occasionally mix the pork around so that the marinade is easily distributed.

2. 2

   cook: Heat vegetable oil, about a quarter of an inch deep, in a frying pan over medium heat. Add the pork pieces, being careful not to crowd them. Cook, turning occasionally, until pork is done. Our parents cook each batch for about 8-10 minutes. You may prefer your pork to be less well done, in which case, you can cook it for less time.

3. 3

   sprinkle: Once cooked, sprinkle with salt and pepper to taste, and with some lemon juice if you like.

4. 4

   boil: Meanwhile, boil a pot of water. Add 1/2 tablespoon salt. Once the water is boiling, add the rice. Cook, uncovered until the rice is cooked, approximately 20 minutes (or according to the package instructions). Once the rice is cooked to your liking, drain the rice using a colander. Be amazed at how easy this was.

5. 5

   Serve your pork fillets with some rice on the side. Add a salad and enjoy a delicious, well-rounded meal.

6. 6

   Enjoy and Kali Orexi.