Pork tenderloin with mushrooms and sesame-koriander sauce

• 300 grams basmati rice
• 2 garlic clove
• 200 grams of mushrooms
• 40 ml soy sauce (contains soy and wheat)
• 1 onion
• 300 g Chicken or Pork Tenderloin
• 2 carrots
• 200 grams of spinach
• 4 tsp white wine vinegar
• 1 tsp sambal
• 1 tbsp water for sauce
• 2 tbsp sunflower oil
• 2 tsp brown caster sugar
• Salt and pepper to taste
• 4 tbsp The Spice Club Sesame Seeds Roasted ·PURCHASE🛍️
• 2 tbsp The Spice Club coriander ·PURCHASE🛍️

Step 1: Cook rice

• Bring a pan of water to the boil and cook the basmati rice according to the instructions on the package. Then let it cook for 5 minutes.

Step 2: Carrot salad

• Shave the carrot into thin ribbons with a peeler or cheese slicer.
• Mix the carrot ribbons in a bowl with 2 teaspoons of white wine vinegar per person, salt and pepper to taste.

Step 3: Preparing the sauce

• Crush or finely chop the garlic clove.
• In a small bowl, mix the remaining white wine vinegar, sambal, brown caster sugar, 1 tablespoon water for the sauce, The Spice Club toasted sesame seeds and The Spice Club coriander. Save this sesame-coriander sauce for later.

Step 4: Cutting and baking

• Cut the onion into half moons and the mushrooms into quarters.
• Heat 1/2 tablespoon of sunflower oil per person in a frying pan over medium heat. Fry the onion and mushrooms for 5-7 minutes, season with salt and pepper and remove from the pan.

Step 5: Fry pork tenderloin

• Cut the Chicken or Pork Tenderloin into cubes.
• In the same frying pan, heat 1 tablespoon of sunflower oil over medium heat. Fry the Chicken or Pork Tenderloin slices for 2-3 minutes on each side.
• Add the remaining garlic clove and fry for another 5-6 minutes over medium heat until the Chicken or Pork Tenderloin is done. Season with salt and pepper.
• Remove the fried chicken or pork tenderloin from the pan.

Step 6: Serve

• Divide the cooked rice among the plates and place the Chicken or Pork Tenderloin on top.
• Spoon the carrot salad, fried mushrooms and spinach over the rice and chicken.
• Garnish the dish with the sesame-coriander sauce.
• Serve the soy sauce separately.