Sweet and sour pork fillet with Parboiled rice and black quinoa

Ingredients

4 pcs of tenderloin •
250 gr Parboiled rice with black quinoa •
2 dried onions, diced •
1 clove of garlic •
1 red pepper, diced •
1 green pepper, diced •
100 gr grape molasses •
50 gr balsamic vinegar •
Juice from one orange •
Olive oil •
Salt •
Pepper

Preparation time 10'
Cooking time 15'
Serves 4

10' Preparation time
15' & Cooking time
4 Persons served

In a pot with boiling water, add the Parboiled rice with black quinoa and boil for about 12’. Put a non-stick pan on a high heat, add the olive oil and sauté the tenderloin, after dicing it. Add salt, pepper, onion, garlic, and lastly the red and green peppers.

When the vegetables start to wilt, add the grape molasses, the balsamic vinegar, and the orange juice. Continue to cook until the sauce glazes. Plate the Parboiled rice with black quinoa and serve the sweet and sour pork fillet on top.