Pork Tenderloin Risotto Bake

By The Canadian Living Test Kitchen

529 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	502502 cal
pro	34 g34g pro
total fat	17 g17g total fat
sat. fat	6 g6g sat. fat
carb	51 g51g carb
fibre	3 g3g fibre
chol	71 mg71mg chol
sodium	867 mg867mg sodium
% RDI:	-
calcium	1515 calcium
iron	2424 iron
vit A	77 vit A
vit C	88 vit C
folate	1717 folate

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Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times.

Ingredients

2 tbsp extra virgin olive oil 2 2tbsp tbspextra virgin olive oil
1 onion , chopped1 1oniononions, chopped
2 cloves of garlic , minced2 2clove garliccloves of garlic, minced
3 cups sliced mushrooms 3 3cups cupssliced mushroommushrooms
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 cups arborio rice 2 2cups cupsarborio rice or short-grain Italian rice
4 cups chicken stock 4 4cups cupschicken stock
3/4 cup white wine 3/4 3/4cup cupwhite wine or chicken stock
1 cup frozen peas 1 1cup cupfrozen peas
3/4 cup grated Parmesan cheese 3/4 3/4cup cupgrated Parmesan cheese
2 2pork tenderloinpork tenderloins, (1-1/2 lb/750 g total)
1 tsp dried rosemary , crumbled1 1tsp tspdried rosemary, crumbled
Topping:
2 cups fresh bread crumbs 2 2cups cupsfresh bread crumbs
1/4 cup toasted pine nuts 1/4 1/4cup cuptoasted pine nutpine nuts
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
3 tbsp butter , melted3 3tbsp tbspbutter, 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.