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🍽️ Duvec with Pork Tenderloin

555 kcal · 30 min · 4 servings

Ingredients

• long-grain rice 300 g
• salt pinch
• pork fillet 600 g
• oil 3 tbsp
• pepper, black ground pinch
• pepper, red 2 pcs
• pepper, yellow 2 pcs
• fennel 1 pc
• onions, red 1 pc
• garlic cloves 1 pc
• vegetable broth 150 ml
• rose pepper 1 tsp
• dill, fresh 10 g
• yogurt, plain 150 g

Instructions

1. 1. Preheat the oven to 160 degrees Celsius fan-assisted.
2. 2. Bring about 700 milliliters of salted water to a boil in a pot.
3. 3. Add the rice to the boiling water.
4. 4. Reduce the heat to low and let the rice cook covered for about 12 minutes.
5. 5. Rinse the pork tenderloin and pat it dry with kitchen paper.
6. 6. Season the tenderloin with salt.
7. 7. Heat 2 tablespoons of oil in a pan on high heat.
8. 8. Sear the tenderloin on all sides for about 4 minutes.
9. 9. Season the meat with pepper.
10. 10. Place the tenderloin in a baking dish.
11. 11. Cook the meat in the oven for about 15 minutes.
12. 12. Keep the used pan ready for the next step.
13. 13. Wash the bell pepper.
14. 14. Halve the bell pepper and remove the core and seeds.
15. 15. Cut the bell pepper into thin strips.
16. 16. Wash the fennel.
17. 17. Set aside the fennel fronds for later.
18. 18. Quarter the fennel and remove the core.
19. 19. Slice the fennel into thin strips.
20. 20. Halve the onion and peel it.
21. 21. Cut the onion into thin strips.
22. 22. Peel the garlic.
23. 23. Finely chop the garlic.
24. 24. Heat 1 tablespoon of oil in the previous pan on high heat.
25. 25. Sauté the prepared vegetables for about 4 minutes.
26. 26. Deglaze the vegetables with broth.
27. 27. Let the vegetables simmer for about 3 minutes.
28. 28. Season the vegetable broth with salt, pepper, and paprika.
29. 29. Add the cooked rice to the vegetables.
30. 30. Cook the mixture for another 3 minutes.
31. 31. Wash the dill.
32. 32. Shake the dill dry.
33. 33. Pluck the dill tips from the stems.
34. 34. Finely chop the dill tips.
35. 35. Finely chop the reserved fennel fronds.
36. 36. Mix the dill and fennel fronds in a bowl with yogurt.
37. 37. Season the yogurt with salt and pepper.
38. 38. Remove the meat from the oven.
39. 39. Slice the meat.
40. 40. Plate the rice.
41. 41. Place the meat slices on top of the rice.
42. 42. Drizzle the dish with the herb yogurt.
43. 43. Serve the duvec with pork tenderloin.

Nutrition per serving

• kcal: 555
• Protein: 38 g · Fett/Fat: 24 g · Carbs: 48 g