Pork Tenderloin Risotto Bake
Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times.
Servings: 8
Ingredients:
| 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% |
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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.
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