Pork Loin with Wild Rice, Pumpkin, Tomatoes, and Tarragon

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

As an option, you can marinate the pork loin in a mixture of soy sauce and vegetable oil beforehand, which will make the meat more tender and give it a bright Asian flavor. However, it is quite edible even without soy sauce.

Ingredients

Pork tenderloin - 21.2 oz
Wild rice - 3.5 oz
Pumpkin - 10.6 oz
Tomatoes - 7.1 oz
Onion - ½ head
Mild Chili Spice - 1 piece
Grated Ginger Root - 1.1 oz
Tarragon - 3 sprigs
Chicken Broth - 17 fl oz
Vegetable Oil - 0 fl oz
Sherry - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a multicooker, on the frying mode, sauté finely chopped onion and ginger in vegetable oil, pour in the sherry, and simmer until the onion becomes almost completely transparent and the wine has evaporated almost entirely.

Step 2

Place the piece of pork loin in the multicooker, sear it on all sides in the onion and ginger mixture, then add the broth, a handful of wild rice, the chili pepper sliced thinly, large cubes of pumpkin, whole tomatoes, and sprigs of tarragon. Season with salt and pepper.

Step 3

Close the multicooker lid and cook for about thirty minutes. If you prefer the pork to be more tender, you can keep the meat in the multicooker for another twenty minutes, but this will make the vegetables very soft. So, if you plan to simmer the pork for a long time, it's better to add the vegetables later, about half an hour before the end of cooking. The wild rice will generally cook in the multicooker in about thirty minutes, but it won't be harmed if it stays warm for another twenty minutes.