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Grilled Pork Escalopes With Fried Egg
175 g Basmati rice
1 ts Cayenne
1 ts Turmeric
1 Chicken stock cube
1 Piece pork tenderloin
1 tb Oil
50 ml Red wine
1 Egg; fried
Salt and pepper
Chopped herbs to garnish eg mint; parsley, chives
1 Cook the rice as per the instructions along with the cayenne, turmeric and stock cube. Slice the pork into four, and flatten each piece with a meat mallet. Season the pork.
2 Heat the oil in a griddle pan, and grill the escalopes, turning once. Remove the pork and deglaze the pan with the red wine, letting it bubble for 30 seconds. Serve with the rice and fried egg. Garnish with herbs.
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