Grilled Pork With Almond Pilaf - cooking recipe

Ingredients

2 tbsp olive oil
1 None medium Spanish onion, finely chopped
2 cloves garlic, minced
2 tsp mild curry powder
3.5 oz basmati rice, rinsed
3 cups chicken stock
5 oz chargrilled pepper in brine, drained, thinly sliced
1 cup fresh cilantro leaves, chopped
1/2 cup sliced almonds, toasted
2 tsp ground cumin
4 (5 oz) pork medallions
None None yogurt and lime wedges, to serve

Preparation

Heat oil in a large saucepan over medium heat. Cook onion and garlic for 2 mins. Add curry powder and cook for 30 seconds, or until fragrant. Add rice and stir to coat. Add stock and bring to a boil. Reduce heat and cook, covered, for 10 mins, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 mins. Stir in peppers, cilantro and almonds. Season.
Meanwhile, sprinkle cumin over both sides of pork. Oil a grill pan and place over high heat. Cook pork for 3 mins per side, or until cooked to your liking. Transfer to a plate, cover with foil and let rest for 5 mins.
Spoon pilaf onto serving plates and top with pork. Serve with yogurt and lime wedges.