Pork Tenderloin Risotto Bake Recipes

PORK TENDERLOIN RISOTTO BAKE

Steps:

• In a large saucepan, heat 1 tablespoons of the oil over medium heat.
• Fry the onion, garlic, mushrooms and 1/4 teaspoons each of the salt and pepper, stirring occasionally, until softened and the mushroom liquid is evaporated, about 5 minutes.
• Add the rice and stir to coat the grains.
• Add the stock and wine and bring to a boil.
• Cover and reduce the heat to low; cook, stirring once, until the rice is almost tender, about 10 minutes.
• Add the peas and parmesan cheese.
• Scrape into a 13" x 9" baking dish.
• Meanwhile, cut the pork into 2" thick slices.
• With a meat mallet, pound to 1/4" thickness. Sprinkle both sides with rosemary and the remaining salt and pepper.
• In a skillet, heat the remaining oil over medium-high heat and brown the pork.
• Arrange on top of the risotto.
• To make the topping, stir together the bread crumbs, pine nuts and parsley, then drizzle with the butter, tossing to combine.
• Sprinkle over the pork.
• Cover with foil and bake in a 375 degree F oven for 20 minutes.
• Uncover and bake until the topping is golden, about 10 minutes.

GARLICKY PORK AND MUSHROOM RISOTTO

Steps:

• Slice the pork AGAINST the grain as thinly as possible;.
• if using un-frozen pork, place it in the freezer beforehand for 30 minutes to one hour which will make this much easier (if using pre-frozen pork, simply slice it before it is completely thawed).
• Heat 1 TBS of the olive oil in a heavy-bottomed soup pan (I use a non-stick one), and when it is hot, add the flattened garlic clove.
• Fry the garlic till it is browned, then remove and discard.
• Add the pork slices and quickly stir-fry till completely cooked through (just a few minutes); remove and set aside.
• Heat the butter and remaining olive oil in the pan.
• Add the onion and minced garlic and saute just until the garlic becomes fragrant.
• Add in the rice and mix well to coat the grains with the oil.
• While doing this, bring the water with chicken bouillon cubes added to a boil in a large pot, then reduce to a low simmer.
• Using a one-cup ladle, add enough of the simmering broth just to cover the rice, adjusting the heat under the rice so that it is at a low simmer.
• As the rice absorbs this liquid, add another ladleful of the simmering broth to the rice, stirring as needed and repeatedly adding more broth just as the previous amount is absorbed by the rice (but never allowing the rice to go completely dry); this process will take 30-45 minutes, but can't be rushed.
• After the last of the bouillon is absorbed, the rice will be cooked and creamy in consistency.
• Add in the cream, wine, paprika and cheese and mix well.
• Add in the mushrooms, parsley and pork slices, again mixing well.
• Allow to simmer an additional 2-3 minutes, to heat everything through and till the mushrooms just begin to wilt but not cook.
• Add pepper if needed, then serve immediately.

CREAMY MUSHROOM RISOTTO WITH ROSEMARY GRILLED PORK TENDERLOIN

Steps:

• Tenderloin:
• Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
• Preheat oven to 375 degrees F.
• Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.
• Risotto:
• Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
• Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.