Swine tenderloin with barleyrice stuffed paprika.
- 400 grams swine tenderloin
- 1 onion
- 4 red paprikas
- 2 clove of garlic
- 10 sundried tomatoes
- 100 grams cream cheese
- 100 grams sour cream
- 1 tbsp paprika powder
- 1 dash salt & pepper
- 1 dash lemon juice
- 3 dash olive oil
- 100 grams barley rice
- Preheat oven to 160C
- Put a dash of olive oil, paprika powder, salt and pepper in a plastic bag.
- Put the tenderloin in there aswell
- Massage the spice into the tenderloin with your hands on the outside of the plastic bag
- Leave in refigriator while doing next step
- Cook barley rice
- Finechop onion, garlic and sun dried tomatoes
- Brown the tenderloin in a frying pan
- Put in the oven and let it cook for 20 minutes
- Fry the chopped ingridients in a pan on medium heat with a dash of olive oil
- Add the cooked barley rice
- Add cream cheese and sour cream
- Cut the top off the paprikas and rinse out the seeds and the white flesh bits
- Set the paprikas hole side up, and fill with the stuffing
- Add a splash of lemon juice on top of the stuffing
- Put the paprikas into the oven with the tenderloin
- When the tenderloin is done, raise the temperature to 230C
- Cook the paprikas for 10 minutes
- Leave the tenderloin to rest for 5 to 10 minutes
- When the paprikas are ready, you can slice up the tenderloin
- Serve slices of tenderloin with one paprika standing upright on the plate
- P.s You can use regular rice, or any other rice alike filler.
tenderloin, onion, red paprikas, clove of garlic, tomatoes, cream cheese, sour cream, paprika, salt, lemon juice, olive oil, barley rice
Taken from cookpad.com/us/recipes/349506-swine-tenderloin-with-barleyrice-stuffed-paprika (may not work)