Tenderloin Of Pork Hongroise With Crab Risotto And Tri Pepper Sauce Recipes

PORK TENDERLOIN WITH HONEY GARLIC SAUCE

Steps:

• Preheat oven to 180C/350F.
• Mix Sauce ingredients together.
• Mix Rub ingredients then sprinkle over the pork.
• Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
• When pork is almost seared, push to the side, add garlic and cook until golden.
• Pour sauce in. Turn pork once, then immediately transfer to the oven.
• Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
• Remove pork onto plate, cover loosely with foil and rest 5 minutes.
• Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
• Remove from stove, put pork in and turn to coat in sauce.
• Cut pork into thick slices and serve with sauce!

TENDERLOIN OF PORK HONGROISE WITH CRAB RISOTTO AND TRI-PEPPER SAUCE

Steps:

• Early in the day, rinse pork loin to remove any unwanted smells and pat dry with paper toweling. In a large saute pan, heat the oil and sear the pork loin on all sides. Remove pork to a utility platter and coat liberally with mustard, then roll in Smokey Rotisserie Seasoning. Leave refrigerated for a couple of hours.
• Preheat oven to 350 degrees F.
• In a large saucepan, bring the 5 cups vegetable stock (for the rice) to a boil and then reduce heat to a simmer. Transfer the pork loin to a covered roasting pan and slowly roast in the oven until fork tender, about 45 minutes. Allow pork loin to rest for 8 to 10 minutes before slicing.
• While the pork is in the oven, in another large saucepan or rondelle, heat the grapeseed oil and saute the chopped onion gently until translucent. Add the Arborio rice and using a wooden spoon stir to coat the rice with oil and to toast the rice in the pan. Add the white wine, bay leaves, and saffron and continue to stir to avoid sticking. Begin slowly adding the now hot vegetable broth, 1 ladle at a time, to the rice pan, stirring occasionally. This will bring out the starch in the rice. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the rice pot, slowly simmer until rice begins to soften. Reduce the heat and gently stir in the chives, Parmesan, and crabmeat, trying not to break up the lumps of crab. Remove from heat when it is slightly undercooked and set aside. Rice will continue to cook in covered pot.
• Heat the grapeseed oil in a saute pan and cook the red, yellow and green bell peppers and onion until al dente. Add the red wine and let it reduce by half. Pour in 1/2 cup vegetable stock and let reduce again. Add salt and pepper, to taste. Remove pan from heat and whisk in butter to finish sauce.
• Place crab risotto in the middle of serving plate, place pork slices over the risotto and cover with a little sauce. Garnish with chopped parsley.

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.

CRAB RISOTTO

Steps:

• Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
• Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil.