Name: Grilled pork with almond pilaf
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 medium brown onion, finely chopped; 2 clove garlic, crushed; 2 teaspoon mild curry powder; 1 1/2 cup basmati rice, rinsed; 3 cup salt-reduced chicken stock; 150 gram drained char-grilled capsicum in brine, thinly sliced; 1/2 cup coriander leaves, chopped; 1/3 cup flaked almonds, toasted; 2 teaspoon ground cumin; 4 x 150g pork medallions; low-fat natural yoghurt and lime wedges, to serve

Grilled pork with almond pilaf

Served with a dollop of yoghurt, fresh coriander and a squeeze of lime, this tasty pork dish makes an easy, flavoursome dinner.

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Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

2 tablespoon olive oil

1 medium brown onion, finely chopped

2 clove garlic, crushed

2 teaspoon mild curry powder

1 1/2 cup basmati rice, rinsed

3 cup salt-reduced chicken stock

150 gram drained char-grilled capsicum in brine, thinly sliced

1/2 cup coriander leaves, chopped

1/3 cup flaked almonds, toasted

2 teaspoon ground cumin

4 x 150g pork medallions

low-fat natural yoghurt and lime wedges, to serve

Method

1.Heat oil in a large saucepan over moderate heat. Cook and stir onion and garlic for 2 minutes. Add curry powder; cook for 30 seconds or until fragrant. Add rice and stir to coat.

2.Add the stock, bring to the boil. Reduce heat; cook, covered, for 10 minutes or until all the liquid is absorbed. Remove from heat. Stand, covered, for 5 minutes. Stir in capsicum, coriander and almonds. Season to taste with salt.

3.Meanwhile, sprinkle cumin over both sides of pork. Preheat an oiled char-grill or barbecue to high. Add pork; cook for 3 minutes each side or until cooked. Transfer to a plate. Cover with foil. Let rest for 5 minutes.

4.Spoon pilaf onto plates. Top with pork. Serve with yoghurt and lime wedges.

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