Pork Tenderloin Risotto Bake
This recipe makes 8 servings
|Per serving: about||-|
|total fat||17 g|
|sat. fat||6 g|
- Portion size: 8
Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times.
- 2 tbsp 2tbspextra virgin olive oil
- 1 1oniononions, chopped
- 2 2clove garliccloves of garlic, minced
- 3 cups 3cupssliced mushroommushrooms
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 2 cups 2cupsarborio rice or short-grain Italian rice
- 4 cups 4cupschicken stock
- 3/4 cup 3/4cupwhite wine or chicken stock
- 1 cup 1cupfrozen peas
- 3/4 cup 3/4cupgrated Parmesan cheese
- 2 2pork tenderloinpork tenderloins, (1-1/2 lb/750 g total)
- 1 tsp 1tspdried rosemary, crumbled Topping:
- 2 cups 2cupsfresh bread crumbs
- 1/4 cup 1/4cuptoasted pine nutpine nuts
- 2 tbsp 2tbspchopped fresh parsley
- 3 tbsp 3tbspbutter, melted
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.