Parmesan crusted pork and low GI veg studded wild rice

Posted by petra08 on August 25, 2012 · Leave a Comment 

When I got home I stuck my head out to check on the tomatoes. From having looked a little sad they have really taken off lately and there are plenty of tomatoes coming, there is almost some to pick every day.

Today was no difference and I got a nice handful. After a quick check in my fruit and veg bowl I decided to make guacamole. I had a beautiful pork loin from the butcher that I wanted to cook. It is so quick and easy.

I wanted a minimal effort and after my carb heavy Glaswegian trip, healthier carbs with a lower GI. I looked around and decided to make fruit and veg studded wild rice and parmesan crusted pork with guacamole making it fairly healthy and filling without being too heavy.

To save on the dishes I did a “One pot rice & veg”

• Celery, chopped
• Carrot, peeled and chopped
• Garlic, 2 cloves chopped
• Stock cube
• Wild rice, 1 dl
• Brown rice, 1 dl
• Cabbage, sliced
To add when cooked and just before serving
• Pepper, diced, red and yellow
• Diced watermelon, also works with mango
• Spring onion, sliced

Place the rice, veg and about 3,5 dl water in a pan with a lid. Scatter over the cabbage, I used ¼ cabbage head, this will steam on top of the boiling rice. Bring to boil and cook gently for 20 minutes. Then turn the heat off and let stand for an additional 10 minutes, lid on.

Put the oven on 180 C. Whilst the rice is cooking trim the pork tenderloin, salt and pepper and then gently roll in grated parmesan all around.
Cut up halumi cheese in squares.

Place the tenderloin on a hot pan and allow a nice crisp crust all around, don’t turn too often. You should smell the parmesan. Once fried all around place add the halumi and place the whole pan in the oven and cook for 20 minutes.

Once that is in the oven make the guacamole with the tomatoes added and everything should be ready at the same time.

The pork tenderloin came out perfect and the halumi was nice and slightly crisp to be added to the rice for extra texture.

Plate up and sprinkle with some grated parmesan for that extra cheese kick!

After dinner we went to the allotment and the butternut squash are finally forming! I was so worried we would not get any. Now, fingers crossed, there are lots forming!

There is only one pumpkin but it looks mighty good, need to check when it is ripe for picking, I guess waiting for Halloween is a bit long!

Filed under Allotment/Veg, Avocado, Cabbage, Carrot, Celery, Cheese, Garlic, Halumi, Meat, Parmesan, Pepper, Pork, Recipe, Rice, Spring onion, Starch, Tomatoes · Tagged with parmesan crusted pork, Pork tenderloin, wild rice