FRIJE

Instructions

• 1.   Be sure to follow the quantities indicated on the left to prepare your recipe! Preheat the oven to 200°C (180°C fan-forced). Prepare the broth with hot water. Bring a pot of salted water to a boil and cook the rice for 11-13 minutes. Then, drain it and set it aside covered.
• 2.   Finely chop the white and green parts of the spring onion separately. Cut the yellow onion into half-moons. Wash the apple well and remove the core. Cut it into quarters, then slice each quarter into 1 cm thick slices.
• 3.   In a pan, melt 1 tsp of butter per person over medium heat. When it starts to foam, add the apple slices, the white part of the spring onion, and ½ tsp of brown sugar per person. Mix until they are coated, then caramelize them for 4-5 minutes. Place everything in an ovenproof dish, add ½ tsp of dried thyme per person, the pumpkin seeds, and mix. Bake in the upper part of the oven for 8-12 minutes, or until the apples are tender. Set aside covered.
• 4.   In the same pan, heat a drizzle of olive oil over medium-high heat and cook the pork for 2-3 minutes on each side, or until golden brown and no longer pink in the center. Set it aside in aluminum foil. Meanwhile, in a salad bowl, make a vinaigrette by mixing mustard with a drizzle of olive oil and balsamic vinegar. Just before serving, add the salad.
• 5.   Heat another drizzle of olive oil in the pan and cook the onion over medium-high heat for 4-5 minutes. Add ½ tsp of mustard per person (according to your taste) and mix for a few seconds. Deglaze with the broth and let it cook for 8-10 minutes, or until it has reduced. Season with ½ tsp of black balsamic vinegar per person and pepper. Meanwhile, season the rice with a drizzle of olive oil, the green part of the spring onion, and dried thyme, if you have any left. Season with salt and pepper.
• 6.   If desired, cut the pork into pieces and serve them on plates with the apples, onions, and rice. Drizzle the meat with the sauce and place the salad on the side.

Nutritional information *