Preparation time: 10'
For 4 persons
Ingredients
For the pork
400 gr. pork tenderloin
3 tbsp. olive oil
1 clove of garlic
1 small onion
1 tbsp. Tomatopaste 28% KYKNOS
50 gr. balsamic cream
50 ml. Mavrodafni (sweet fortified wine)
150 ml. water
Juice from an orange
1 tbsp. honey
100 gr. prunes
50 gr. chestnuts (roasted and peeled)
1 small cinnamon stick
1/2 tsp. sweet paprika
Salt, Freshly ground pepper
For basmati
200 gr. basmati rice
150 gr. Passata KYKNOS
850 gr. water
5 cardamom seeds
10 coriander seeds
5 peppercorns
2 cloves
Peel of an orange
Salt
1 tbsp. sheep butter (optional)
Preparation
Cut the brisket into slices and season with salt and pepper.
Put a pan on high heat and add the olive oil.
Sauté the brisket on both sides for 3 minutes and remove. Add the chopped onion and garlic and saute for 1'-2'. Add the Tomatopaste 28% KYKNOS and cook for half a minute.
Season with Mavrodafni and orange juice. Add the honey, the balsamic cream and the water and when it starts to boil, add the brisket, the prunes cut in half and the chestnuts.
Add the cinnamon, paprika and lower the heat. Cook until our sauce thickens for about 5'-6'.
Rinse the rice well. Put all the ingredients in a pot and let it boil over high heat. We can put the spices in a tulle. Add the rice and reduce to medium heat. Mix once and close the lid.
Boil for 8'-9' depending on the rice. Drain and put the rice back in the pot. Cover with a clean towel and the lid and leave the pot aside for 5'-6'. Carefully open the lid and remove the towel. Remove the spices and peel from the orange and fluff the rice with a fork or the back of a fork.
Serve our rice and pork.