Tested till perfect Pork Tenderloin Risotto Bake

Pork Tenderloin Risotto Bake

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

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 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


  • 2 cups 2cupsfresh bread crumbs
  • 1/4 cup 1/4cuptoasted pine nutpine nuts
  • 2 tbsp 2tbspchopped fresh parsley
  • 3 tbsp 3tbspbutter, melted
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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

cal 502 pro 34g total fat 17g sat. fat 6g
carb 51g fibre 3g chol 71mg sodium 867mg

% RDI:

calcium 15 iron 24 vit A 7 vit C 8
folate 17
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