Curried Paillards Of Pork With Basmati Rice, Apricots And Pistachios

1. 1

   Place the water and 1 teaspoon salt in a medium saucepan over medium heat.

2. 2

   Bring to a boil, add the rice and let the water return to the boil.

3. 3

   Reduce to a simmer, cover and cook for 15 minutes.

4. 4

   Remove from heat and let stand, covered, for 10 minutes.

5. 5

   Stir in apricots and adjust seasoning with salt and pepper.

6. 6

   While the rice is standing, slice the tenderloin into 8 equal pieces, using the thin end as 1 whole piece.

7. 7

   Flatten each piece to almost 1/4 inch.

8. 8

   Rub the curry powder into the pork on both sides.

9. 9

   Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot.

10. 10

    Add the pork and cook until the center is only slightly pink, about 1 1/2 minutes per side.

11. 11

    Mound the rice in the center of a platter and sprinkle with the chopped pistachios.

12. 12

    Arrange the pork in a circle around the rice.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.