Spicy Pork Loin And Basmati Rice With Saffron And Raisins

• 1 pork loin cut into not too thick medallions
• 1 teaspoon ginger powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1 teaspoon juniper berries lightly crushed
• 3 tablespoons white wine
• 2 tablespoons olive oil
• salt as needed
• ground black pepper as needed
• 1 cup basmati rice
• 2 cups water
• 1 teaspoon indian saffron turmeric
• 1 cinnamon stick
• salt to taste
• olive oil to taste
• 1/2 cup raisins

1. Season the pork loin with all the ingredients.
2. Allow to marinate for a few hours, or from one day to the next.
3. Heat a large frying pan without any grease.
4. Cook the medallions on both sides. When almost done, add the leftover marinade.
5. Place the raisins in water to soften.
6. While the medallions cook, place the rice and water in a pan. Add the turmeric, cinnamon stick, salt, and a drizzle of olive oil.
7. Stir the rice on medium heat, then cover and cook until the water is completely absorbed.
8. Add the raisins. Separate the rice grains carefully with a fork.
9. Serve the medallions immediately, accompany with rice, and a green salad.

pork loin, ginger powder, garlic, cumin powder, paprika, white wine, olive oil, salt, ground black pepper, basmati rice, water, indian saffron turmeric, cinnamon, salt, olive oil, raisins

Taken from www.yummly.com/recipe/Spicy-Pork-Loin-and-Basmati-Rice-with-Saffron-and-Raisins-771126 (may not work)