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SaltyNo gluten option
13 minutes
4 peopleIngredients
Rice280 g
Pork tenderloin1
Crème fraîche4 tbsp
Mustard4 tsp
Thyme leaves4 pinches
Butter40 g
Preparation
1.
Cook the rice according to the package instructions. Drain once done.
2.
Cut the pork tenderloin into slices about 2 cm thick.
3.
Melt a knob of butter in a pan and cook the pork slices for 5 minutes over high heat, turning halfway through.
4.
Once the slices are nicely browned, add the crème fraîche, mustard and thyme to the pan. Season to taste.
5.
Mix and cook for 2 more minutes over medium heat.
6.
Serve the rice with the meat. Enjoy!
Tips
For an extra indulgent touch, add grilled mushrooms, sauteed zucchini or slow-roasted tomatoes depending on the season.
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