Serves : 4
Preparation time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 15 ml (1 tablespoon) sweet paprika
- 15 ml (1 tablespoon) sugar
- 15 ml (1 tbsp.) horseradish
- 8 ml (1/2 tbsp.) cumin seeds, ground
- 8 ml (1/2 tbsp.) ground coffee
- 1 garlic clove, minced
- 1 Québec pork tenderloin
- 60 ml (4 tbsp.) olive oil
- 250 ml (1 cup) lager
- ½ vegetable bouillon cube
- 60 ml (4 tbsp.) coconut milk
- Salt and pepper to taste
Topping
- 4 portions cooked rice
- 2 mangoes, cubed
- 2 green onion stalks, sliced
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a bowl, combine paprika, sugar, horseradish, cumin, coffee and garlic.
- Coat pork tenderloin with mixture.
- In a hot frying pan, sear the pork tenderloin in the oil for 2 minutes on each side.
- Place the pork tenderloin on a baking sheet lined with a silicone mat and bake for 15 minutes.
- Meanwhile, in the same hot pan, add the beer and stock cube and reduce by half.
- Add the coconut milk, stir and check the seasoning.
- Serve the sliced pork over rice, accompanied by the prepared sauce, mango cubes and green onion rings.
