Pork Tenderloin Risotto Bake
Serving(s) 8
Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times.
Ingredients
• 2 tbsp (25 mL) extra-virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups (750 mL) sliced mushrooms
• 1/2 tsp (2 mL) each salt and pepper
• 2 cups (500 mL) arborio or other short-grain Italian rice
• 4 cups (1 L) chicken stock
• 3/4 cup (175 mL) white wine or chicken stock
• 1 cup (250 mL) frozen peas
• 3/4 cup (175 mL) grated Parmesan cheese
• 2 pork tenderloins (1-1/2 lb/750 g total)
• 1 tsp (5 mL) dried rosemary, crumbled
Topping:
• 2 cups (500 mL) fresh bread crumbs
• 1/4 cup (50 mL) toasted pine nuts
• 2 tbsp (25 mL) chopped fresh parsley
• 3 tbsp (50 mL) butter, melted
Preparation
In large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion, garlic, mushrooms and 1/4 tsp (1 mL) each of the salt and pepper, stirring occasionally, until softened and mushroom liquid is evaporated, about 5 minutes. Add rice; stir to coat grains. Add stock and wine; bring to boil. Cover and reduce heat to low; cook, stirring once, until rice is almost tender, about 10 minutes. Add peas and Parmesan cheese. Scrape into 13- x 9-inch (3 L) glass baking dish.Meanwhile, cut pork into 2-inch (5 cm) thick slices. With meat mallet, pound to 1/4-inch (5 mm) thickness. Sprinkle both sides with rosemary and remaining salt and pepper. In skillet, heat remaining oil over medium-high heat; brown pork. Arrange on risotto. Topping: In bowl, stir together bread crumbs, pine nuts and parsley; drizzle with butter, tossing to combine. Sprinkle over pork.
(Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Add 10 minutes to covered baking time.)Cover with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until topping is golden, about 10 minutes.
Nutritional information
Per serving: about 502 cal, 34 g pro, 17 g total fat (6 g sat. fat), 51 g carb, 3 g fibre, 71 mg chol, 867 mg sodium. % RDI: 15% calcium, 24% iron, 7% vit A, 8% vit C, 17% folate.
I tried this last night and it was great!! The risotto had a very nice flavour. I omitted the mushrooms (since we don't like them) and used chicken stock (I prefer white wine but didn't have any). I used dried bread crumbs (definately reduce the amount used) and dried parsely. My only complaint is the the pork was wonderfully moist, but pretty bland- I would definately add some extra spices to the meat next time around.
