Orange pork tenderloin with gratinated fennel and basmati rice

Ingredients

For 1 serving

• Pork tenderloin150 g
• Fresh orange juice80 ml
• Orange zest1 g
• Cornstarch3 g
• Fennel180 g
• Parmigiano Reggiano10 g
• Basmati rice50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose

In season: November – March

Method

1. Preheat the oven to 220 °C (conventional) and bring two small pans of salted water to the boil. Trim the fennel and cut it into wedges of about 2 cm.
2. Blanch the fennel for 5 minutes, until it starts to soften; drain, put it in a baking dish, sprinkle with grated Parmesan and half the oil and bake for 15 minutes, until golden on top.
3. Meanwhile rinse the basmati rice and cook it in the other pan for 12 minutes, until tender and separate; drain.
4. Cut the tenderloin into medallions about 2 cm thick and dissolve the cornflour in the orange juice.
5. Heat the remaining oil in a frying pan over medium-high heat and brown the medallions for 3 minutes per side, until golden; season with salt and pepper.
6. Pour in the orange juice with the cornflour and the orange zest and let it thicken for 2 minutes, turning the medallions, until the sauce is glossy and coats the meat; serve with the fennel and rice.