Pork Tenderloin Risotto Bake Pork Tenderloin Risotto Bake

Author: Canadian Living

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

  • Portion size 8 servings




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 facts <b>Per serving:</b> about

  • Sodium 867 mg
  • Protein 34 g
  • Calories 502.0
  • Total fat 17 g
  • Cholesterol 71 mg
  • Saturated fat 6 g
  • Total carbohydrate 51 g


  • Iron 24.0
  • Folate 17.0
  • Calcium 15.0
  • Vitamin A 7.0
  • Vitamin C 8.0
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Pork Tenderloin Risotto Bake