Pork sauté
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224 rates
Preparation : 10 min
Cooking : 40 min
Total time : 50 min Rest : 0 min
4 people
5 leaves fresh coriander
1 pinch salt
1 pinch pepper
300 g pineapple (tinned or fresh)
1 tbsp olive oil
300 ml water
1 tbsp cold water
3 onion
2 tbsp of tomato purée
2 red pepper
0.5 chicken stock cube
600 g pork tenderloin
1 tbsp cornflour
Associated products
RECIPE STEPS
1
Use a very sharp knife to remove the fatty parts of the tenderloin.
Cut the meat into 3-4cm pieces.
- 600 g pork tenderloin
2
Pour the olive oil into the metal bowl and run the program.
- 1 tbsp olive oil
Expert
01:00 / 1A / 120°C
3
Add the tenderloin through the cap opening and rerun the program.
- 600 g pork tenderloin
Expert
04:00 / 3 / 120°C
4
Wash and remove the seeds of the red peppers.
Cut the peppers into small pieces and the onions into chunks.
5
Add them into the bowl and run the program.
Expert
03:00 / 1A / 120°C
6
Dice the pineapple and add it to the bowl with the water, the bouillon cube and the tomato puree.
Season with salt and pepper then remove the cap and start the program.
- 300 g pineapple (tinned or fresh)
- 300 ml water
- 2 tbsp of tomato purée
- 0.5 chicken stock cube
- 1 pinch salt
- 1 pinch pepper
Expert
30:00 / 0 / 98°C
7
Mix cornflour with one tablespoon of cold water.
Slowly pour the cornflour mixture into the bowl through the cap opening in the lid
- 1 tbsp cold water
- 1 tbsp cornflour
Expert
02:00 / 1A / 95°C
8
Garnish the pork sauté with coriander; accompany with basmati rice.
- 5 leaves fresh coriander
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
