This super simple supper dish is a perfect way to eat pork tenderloin. You can choose to spice it up as much or as little as you want depending on your tastes and it is a great dish to add your own touches too.
Ingredients for 4
2 tsp olive oil
1 medium red onion, sliced into thin wedges
500g pork tenderloin, trimmed and cut into 1cm slices
50g chorizo sausage, skinned and cut into 5mm slices (optional)
2 garlic cloves, thinly sliced
1 red and 1 orange or green pepper, deseeded and sliced
100g green beans, trimmed and cut into short lengths
1 tsp ground cumin
1 tsp ground coriander
½ tsp hot chilli powder (or more if you fancy!)
150g easy-cook long-grain rice
750ml chicken stock, made with 1 stock cube
1. Heat the oil in a large, non-stick deep frying pan or sauté pan. Fry the onion wedges over a medium-high heat for 3 minutes until they’re softened and lightly browned, stirring regularly.
2. Season the pork with salt and black pepper, then add it to the pan and stir-fry with the onion for 2 minutes until lightly browned. Add the chorizo, garlic, peppers and beans and stir-fry together for 2 minutes more. Sprinkle with the spices and stir in the rice, then pour over the stock and bring to the boil.
3. Reduce the heat to a simmer and cook for 20 minutes, stirring regularly, until the liquid has been absorbed and the rice and pork are both lovely and tender.
This is a great dish for your kids to try out – get them in the kitchen and get them cooking!