250g mixed basmati rice and wild rice
600g pork fillets, cut into 4cm-thick slices
2 tbsp coarse black pepper (freshly ground)
2 tbsp olive oil
1 large red onion, halved and sliced
150ml cider vinegar
75ml maple syrup
small bunch parsley, chopped
Boil the rice in plenty of water, following pack instructions, until cooked. Drain, return to the pot and cover to keep warm.
Meanwhile, sprinkle the meat on all sides with the black pepper and some salt. Heat 1 tbsp of the oil in a large frying pan. Sear the meat on both sides until nicely browned. Remove from the pan.
Add the remaining oil and the onion to the pan. Cook for 5 mins, then pour in the vinegar and let reduce for 1 min. Stir in the maple syrup, then return the pork to the pan and heat for 5 mins until cooked through. Serve the pork and sauce spooned over the rice and scattered with the parsley.