A delicious dish from Paul Treyvaud.
- 2 fillets of pork
- 400 g cooked rice
- 1 tin of kidney beans
- 1 tin of sweet corn
- 0.25 pineapple diced
- 1 bunch of spring onions
- 2 cloves garlic
- knob butter
- olive oil
- salt & pepper
- jerk seasoning (can use any seasoning you like)
- Trim down the Pork fillets by removing the chain and the muscle at the end. (Dice the trimmings and freeze. These trimming will feed 2-3 with a sweet and sour pork dish on another occasion and it’ll be free!!!) Rub Fillets with Olive Oil and season with Salt and Pepper. Place into a hot pan, seal till brown all around and place in a preheated oven at 180c. Cook for 40-45mins depending on your oven. Once Pork is cooked, Remove from the oven and allow to rest for 5 minutes. This is when you cook your rice.
- Heat the oil and butter in a frying pan and gently sweat off the onions and garlic. Add your kidney beans, sweet corn, and pineapple and toss in pan for 2 minutes. Now add about 1 tblspn of good quality honey and season this mixture with your jerk seasoning and salt and pepper. Bring the pan to full heat and add your precooked rice, stirring occasionally until the rice is piping hot. Spoon the rice onto your serving dish and now carve your pork fillets and arrange around the rice. Serve with steamed vegetables or a salad
- If you want, you can also serve with a red wine Jus or nice mushroom and cream sauce, but it’s a nice alternative to serve food with out a sauce once in a while!!