Pork Loin with Wild Rice

Name: Pork Loin with Wild Rice
Yield: 6
Ingredients: For the pork loin; 4 cloves of garlic; 1 medium onion, cut into pieces; 1/3 cup olive oil (80 ml); 1/2 teaspoon salt; 1 kg pork loin (leave a thin layer of fat); 2 cups water (480 ml); 1 cup heavy cream (240 ml); 3 tablespoons chopped green pepper; 2 tablespoons lime juice; For the wild rice; 5 cups water (1.2 liters); 1 cup wild rice (145 g); 1/4 cup finely chopped onion; 1/4 cup butter (50 g); 1 kg fresh mushroom, sliced; 1 sprig of thyme, chopped; 1 teaspoon salt or to taste; 1 sprig of black pepper or to taste; 1/4 cup dry white wine (60 ml)

1
For the pork loin
2
4 cloves of garlic
3
1 medium onion, cut into pieces
4
1/3 cup olive oil (80 ml)
5
1/2 teaspoon salt
6
1 kg pork loin (leave a thin layer of fat)
7
2 cups water (480 ml)
8
1 cup heavy cream (240 ml)
9
3 tablespoons chopped green pepper
10
2 tablespoons lime juice
11
For the wild rice
12
5 cups water (1.2 liters)
13
1 cup wild rice (145 g)
14
1/4 cup finely chopped onion
15
1/4 cup butter (50 g)
16
1 kg fresh mushroom, sliced
17
1 sprig of thyme, chopped
18
1 teaspoon salt or to taste
19
1 sprig of black pepper or to taste
20
1/4 cup dry white wine (60 ml)

Ingredients

1
For the pork loin
2
4 cloves of garlic
3
1 medium onion, cut into pieces
4
1/3 cup olive oil (80 ml)
5
1/2 teaspoon salt
6
1 kg pork loin (leave a thin layer of fat)
7
2 cups water (480 ml)
8
1 cup heavy cream (240 ml)
9
3 tablespoons chopped green pepper
10
2 tablespoons lime juice
11
For the wild rice
12
5 cups water (1.2 liters)
13
1 cup wild rice (145 g)
14
1/4 cup finely chopped onion
15
1/4 cup butter (50 g)
16
1 kg fresh mushroom, sliced
17
1 sprig of thyme, chopped
18
1 teaspoon salt or to taste
19
1 sprig of black pepper or to taste
20
1/4 cup dry white wine (60 ml)

Directions

1
Prepare the pork loin: in a blender, blend the garlic, onion, olive oil, and salt until it forms a paste
2
In a large saucepan, place the pork loin and cover it with the seasoning paste
3
Bring to high heat, flipping the meat until it browns evenly
4
As the liquid evaporates, add 1 cup of water at a time and scrape the bottom of the pan
5
When boiling, reduce the heat and cover the pan
6
During cooking, if the sauce thickens, add more 1 cup of water
7
Cook for 1 hour and 30 minutes or until the meat is tender
8
Prepare the wild rice: in a medium saucepan with water, add the rice, cover, and cook for 1 hour and 30 minutes or until it's tender
9
Drain and reserve
10
In a large skillet, fry the onion in butter until it starts to brown
11
Add the mushroom, thyme, salt, and black pepper
12
Simmer for 5 minutes over medium heat
13
Increase the heat, add the white wine, and let it evaporate for a few minutes
14
Add the reserved rice, mix well, and reheat
15
Finish preparing the pork loin: remove the pan from the heat, place the meat on a plate, and cut into 1 cm thick slices. Reserve
16
Bring the pan to high heat again, add heavy cream and green pepper
17
Simmer for 5 minutes
18
Add lime juice and reserved meat slices
19
Check the seasoning
20
Reduce the heat and let it warm
21
Serve with wild rice
22
615 calories per serving