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Quinoa “Rice” with pork filet mignon medallion
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
12 servings
Vanessa Piton
@vanessaps_- Ingredients
- Recipe
- Pork Filet Mignon1 kg
- Sliced Bacon12 unit(s)
- Salt and spices to taste
- Tomato1 unit(s)
- Onion1/4 unit(s)
- Quinoa100 g
- Carrot to taste
- Garlic and Onion1 teaspoon
- Olive oil1 tablespoon
- PORK FILLET MIGNON MEDALLION: Cut the pork filet mignon with a thickness of about 2 fingers wide Tempere him with salt and condiments to taste (I used chimichurri and rosemary). Wrap the bacon around the filet mignon Bake for approximately 30 minutes in an oven at 200°C Meanwhile, chop the tomato and onion into cubes. When the bacon is already golden, remove the baking sheet from the oven and place the tomato and onion on top of the pork filet mignon and return to the oven for another 5 minutes. If you want, add oregano on top of the tomato!
- QUINOA RICE: Wash the quinoa and pass it through a very fine sieve to drain the water. In a pan, sauté garlic and onion in olive oil. When they are golden, add the quinoa. Fry it for approximately 2 minutes. Add 300ml of water and salt to taste. Cover the pan and let the quinoa cook until the water dries up. If you want, add a little grated carrot.
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