Pork Tenderloin with Bell Bell Pepper Vegetables and Rice

For the pork tenderloin with bell bell pepper vegetables, first mix the marinade. To do this, wash the orange hot. Take the zest from 1/2 orange, then squeeze it.

Put both in a small container, preferably with a lid. Wash the thyme, shake dry. Pluck the leaves and add to the orange juice.

Peel and press 1 clove of garlic. Peel and grate the ginger and add. Mix everything with soy sauce, olive oil and syrup. Wash the meat, pat dry and cut into fine strips.

Add to the marinade. The longer, the more intense the flavor. It is best to let the meat marinate in the marinade 1 day before preparing it.

Preheat the oven to 100 degrees, put a fireproof dish, as well as the plates with in the oven. Heat a wok or a large frying pan, put the meat from the marinade in it and quickly sear it.

Transfer the meat to the preheated dish and place back in the oven. Now in the gravy saute the onion and bell bell pepper for 1-2 minutes, deglaze with the marinade, boil down.

Pour in the roast stock, season with salt and pepper from the mill, as well as piment d`Espelette spice and bind with the cold butter. Arrange on plates.

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