Serve this delicous dish with wild rice and stir through with cream. 


  • 300g wild rice

  • 1 tbsp olive oil

  • 1 white onion, peeled and finely chopped

  • 1 tbsp plain flour

  • 500g pork tenderloin, cut into 2.5cm thick medallions

  • splash of cider or white wine

  • 1 apple, peeled cored and coarsely grated

  • ½ an organic chicken stock cube

  • ½ tsp fresh mustard like dijon mustard

  • salt and pepper

  • 1 tbsp single cream


  • 1.

    Cook rice in a large pan of salted water. Check the rice is cooked, soft with a slight bite.

  • 2.

    Meanwhile, heat the oil in a large pan over a medium heat and fry the onion for 4 minutes until soft.

  • 3.

    While onion is cooking, put the flour in a shallow bowl and coat the pork with the flour.

  • 4.

    Add the pork to the pan and seal the meat on both sides.

  • 5.

    Dissolve the crumbled stock cube in 100ml of boiling water, then add to the pan with the cider, apple and mustard. Cook for 5 minutes, and then turn over the pork on the other side for 5 minutes.

  • 6.

    Season with salt and pepper. Stir through the cream and serve over drained rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1020kj
  • Fat Total 44g
  • Saturated Fat 13g
  • Protein 80g
  • Carbohydrate 68g
  • Sugar 8g
  • Sodium 1255mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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