Grilled Pork With Almond Pilaf

• 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

1. 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.
2. 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.
3. Spoon pilaf onto serving plates and top with pork. Serve with yogurt and lime wedges.

olive oil, spanish onion, garlic, curry powder, basmati rice, chicken stock, pepper, fresh cilantro, almonds, ground cumin, pork medallions, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/34215 (may not work)