Pork Tenderloin Risotto Bake
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 502 |
| pro | 34 g |
| total fat | 17 g |
| sat. fat | 6 g |
| carb | 51 g |
| fibre | 3 g |
| chol | 71 mg |
| sodium | 867 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 24 |
| vit A | 7 |
| vit C | 8 |
| folate | 17 |
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
- 1 onion, chopped
- 2 cloves of garlic, minced
- 3 cups sliced mushrooms
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups arborio rice or short-grain Italian rice
- 4 cups chicken stock
- 3/4 cup white wine or chicken stock
- 1 cup frozen peas
- 3/4 cup grated Parmesan cheese
- 2 pork tenderloins, (1-1/2 lb/750 g total)
- 1 tsp dried rosemary, crumbled
- Topping:
- 2 cups fresh bread crumbs
- 1/4 cup toasted pine nuts
- 2 tbsp chopped fresh parsley
- 3 tbsp 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.









