YIELD: 4 servings
TOTAL TIME: 30 minutes
ACTIVE TIME: 10 minutes
|Water||350 g||350 mL / 1½ cups|
|White rice, long grain||200 g / 7 oz||1 cup|
|Salt||1 g||½ tsp|
|Pork, loin, cut into 4 cm / 1.5″ thick slices||600 g / 21 oz||–|
|Black pepper, freshly ground||14 g||2 tbsp|
|Salt||17 g||1 tbsp|
|Olive oil, extra virgin||30 g||30 mL / 2 tbsp|
|Red onion, sliced||175 g / 6 oz||1 large onion|
|Apple cider vinegar||150 g||150 mL|
|Maple syrup||100 g||75 mL|
|Parsley, chopped||For garnish||–|
1 In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
2 Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16-18 minutes.
3 Remove from heat and let steam, covered, for 10 minutes.
4 Season the pork with black pepper and salt. In a large pan, heat 1 tbsp olive oil.
5 Sear the meat on both sides until browned. Remove from the pan.
6 In the same pan, add 1tbsp olive oil and red onion. Cook for 5 minutes, then add apple cider vinegar. Reduce for 1 minute.
7 Stir in maple syrup. Return pork to the pan and heat until cooked through, about 5 minutes.
8 Using a fork, fluff the rice. Serve with pork and sauce, garnished with parsley.
- Substitute rice for any grain you wish