Pork fillet roast with tomatoes rice

Pork fillet roast with tomatoes rice

For pork fillet roast with tomato rice preheat the oven to 225° C. Dice 1/2 onion. Heat 1/2 tablespoon oil in a pot. Steam onions and rice until translucent. Add tomato cubes from the tin with juice. Stir in the tomato purée. Season rice with pepper and salt. Bring to the boil. Put a lid on it. Let the tomatoes swell for 20 minutes at a low temperature. Heat 1 tablespoon of oil in a pan. Brown the pork tenderloin thoroughly all around. Season with salt and pepper. Put pork fillet roast on a baking tray. Bake pork fillet roast on the middle rail for 15 minutes. Cut the peppers into rings. Cut 1/2 onion into strips. Heat 1/2 tablespoon oil in a pan. Steam paprika and onions at medium temperature until soft. Season with salt and pepper.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
686 kcal
59 g
45 g
33 g

(C)opyright by Marions Kochbuch