Ouzo Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork fillet (s)
- 1 can tomato (s), chunky
- 2 cans white beans
- 2 large onions
- 200 ml milk
- 250 g cream
- 200 g cheese (Gouda), rated
- 2 tablespoon oregano, dried
- 2 teaspoons thyme, dried
- 2 teaspoons basil, dried
- 0.5 teaspoon ½ spice mixture (gyros spice)
- 2 cloves garlic
- 4 tablespoon tomato paste
- 2 tablespoon olive oil
- 6 cl ouzo
- salt and pepper
- 1 cup rice
- 2 cups water (salt water)
- 2 tablespoon tomato paste
- possibly hot peppers
- possibly tomato (s) or peppers, diced
Print Recipe
Pin Recipe Instructions
- Wash the pork tenderloin, remove the fat and cut into approx. 1.5 cm thick slices. Pepper the meat and sear it in the olive oil in the pan, then season with salt.
- In the meantime, peel the onions and cut into thin slices. Put the onions, beans and meat in a baking dish. Deglaze the frying stock from the pork fillet with the cream and milk. Add the tomatoes, tomato paste, spices and the ouzo and bring to the boil briefly. Season to taste with salt and pepper.
- Pour the sauce into the baking dish and sprinkle with the Gouda. Baked in the oven at approx. 200 ° C (hot air) for approx. 20 minutes.
- Bring 1 large mug of rice with twice the amount of water, 1/2 teaspoon salt and 2 tablespoons of tomato paste to a boil and simmer for 20 minutes. The rice can be refined with pepperoni, tomato or paprika pieces, depending on your taste. Serve the rice with the ouos pan.
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