Pork tenderloin with apricot-almond compote

Name: pork tenderloin with apricot-almond compote
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 envelope saffron; 50 g butter; 200 g leeks in thin rings; 200 g basmati rice; 500 ml Meat bouillon tablet or pot; 100 g vortexed apricots; 1 bag garnish almonds 55 g; 1 cm fresh ginger root peeled; 2 tablespoons extra virgin olive oil; 300 g tenderloin

A tasty recipe. The main course contains the following ingredients: meat, saffron, butter, leek (in thin rings), basmati rice, meat broth (tablet or pot), veggie apricots, garnish almonds (55 g), fresh ginger root (peeled), extra virgin olive oil and pork tenderloin.

Ingredients

Kitchen Stuff

mortar or food processor

Directions

Saffron 5 min.
Soak in 2 t of water.
Heat butter in pan 1 tbsp.
Leeks for 5 min.
Add rice, saffron and broth and bring to the boil.
Rice covered in about 20 minutes of cooking, last 5 minutes without lid, so that rice can evaporate.
Meanwhile, apricots on low heat in the layer of water boil and drain for 5 minutes.
Fry golden yellow in dry frying pan almonds.
Break apricots into mortar until they are coarse and create in a bowl.
Pound the almonds into the mortar and add to the apricots.
Ginger root grated over apricots.
Mix 1 tsp oil with apricot mixture and season to taste with salt and pepper.
Spread the tenderloin with salt and pepper.
Heat oil in the pan and fry meat around golden brown.
Add the rest of the butter and, on medium heat, cut meat into 8-10 min.
Leave the meat to rest for 1 minute, then cut into slices.
Spread rice and slices of meat over two warm plates.
Serving apricot almond compote next to it..