Monday, December 18, 2006

Pork Tenderloin with Mushroom Risotto

This is a rather simple pork tenderloin. It was rubbed with salt and pepper and chopped fresh rosemary and allowed to stand for several hours. The meat is then seared in a hot skillet until nicely browned. Set the meat aside while you prepare the risotto. Heat about 2C of stock to boiling. This can be whatever flavor you like, chicken, beef or vegetable. Saute 2-3T of diced onion in 1T olive oil until soft then add 1/2C arborio rice and saute for 3-4 min. Add the stock by the ladle full stirring until the liquid is absorbed. Continue this process until all the stock is added. While the risotto is being cooked, place the tenderloin in a 400 degree oven. The cooking time will vary depending on the size but about 20 min for a 1 1/2 pound tenderloin. The pork should have an internal temp. of 140 degrees, minimum. Remove the meat to a plate and allow to "rest" for 5 min. Finish the risotto by adding 1C sauted mushrooms and 3T grated parmesan cheese. The tomatoes and onions were dressed with a drizzle of olive oil and white basalmic vinegar.



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