Roasted Spiced Pork Fillet with Turmeric Rice and Cashew Stuffed Pepper

Spiced roasted pork fillet served alongside a bell pepper stuffed with aromatic turmeric rice and crunchy cashews.

Healthy Pork High Protein Spicy Rice

Estimated Nutrition

Calories

1395.2

kcal / serving

1395.2 kcal total

Carbs

192.4g

per serving

192.4 g total

Fat

49.8g

per serving

49.8 g total

Protein

44.5g

per serving

44.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Soy Sauce

to drizzle

GrainsCereals

250

Basmati Rice

Liquids

400

Vegetable Stock

Meat

100

Pork Fillet

NutsSeeds

0.5

tsp

Turmeric

ground

0.5

tsp

Chili Powder

0.5

tsp

Cumin Seed

0.5

tsp

Coriander

ground

0.5

tsp

Salt

clove

Garlic

finely chopped

0.5

tsp

Turmeric

ground

tbsp

Cashew Nut

chopped, unsalted

sprig

Dill

fresh

OilsFats

tbsp

Olive Oil

tbsp

Olive Oil

Vegetables

0.5

piece

Romero Pepper

seeds removed

0.5

piece

Onion

finely chopped

Method

Garnish the pepper with chopped cashews and serve with sliced pork, dill, and soy sauce.

Preheat the oven to 180°C.

Mix the turmeric, chilli powder, cumin, coriander, and salt in a bowl.

Roll the pork fillet in the spice mixture to coat thoroughly.

Fry the pork in olive oil until golden-brown, then roast in the oven for 8–10 minutes.

Drizzle the pepper with one tablespoon of oil and roast for 10 minutes until softened.

Sauté the onion and garlic in the remaining oil for 3–4 minutes.

Stir in the turmeric and rice, add stock, and simmer for 8–10 minutes.

Drain excess liquid from the rice and use it to fill the roasted pepper.