Curried Paillards Of Pork With Basmati Rice, Apricots And Pistachios
Published April 3, 1993
- Total Time
- 45 minutes
- Rating
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Ingredients
THE RICE
1 ¾ cups cold water
1 teaspoon salt, plus more to taste
1 cup basmati rice, well rinsed
½ cup dried apricots, chopped
Freshly ground pepper to taste
2 tablespoons coarsely chopped pistachios
THE PORK
1 pork tenderloin
1 ¼ teaspoons curry powder
Nutritional analysis per serving (4 servings)
49 grams carbs; 82 milligrams cholesterol; 385 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 3 grams fiber; 656 milligrams sodium; 31 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the water and 1 teaspoon salt in a medium saucepan over medium heat. Bring to a boil, add the rice and let the water return to the boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Stir in apricots and adjust seasoning with salt and pepper.
- Step 2
While the rice is standing, slice the tenderloin into 8 equal pieces, using the thin end as 1 whole piece. Flatten each piece to almost ¼ inch. Rub the curry powder into the pork on both sides.
- Step 3
Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Add the pork and cook until the center is only slightly pink, about 1 ½ minutes per side.
- Step 4
Mound the rice in the center of a platter and sprinkle with the chopped pistachios. Arrange the pork in a circle around the rice. Serve immediately.
Private Notes