CREAMY MUSHROOM RISOTTO WITH ROSEMARY GRILLED PORK TENDERLOIN
Provided by Dave Lieberman
Categories main-dish
Time 3h28m
Yield 4 servings
Number Of Ingredients 16
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.
PORK TENDERLOIN RISOTTO BAKE
Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times. From Canadian Living Magazine.
Provided by Irmgard
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 438.7, Fat 15.5, SaturatedFat 5.6, Cholesterol 23.3, Sodium 589.5, Carbohydrate 56.8, Fiber 3.8, Sugar 5.1, Protein 13.5
PORK TENDERLOIN
Here's a great recipe for a pork tenderloin marinated overnight and smothered in a warm apple jelly.
Provided by Cookinkim
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Rub meat with the mustard powder and thyme to taste. Place in a nonreactive dish and add 1/2 cup sherry, 1/2 cup soy sauce, the garlic and the ginger. Coat the loin well, cover and refrigerate overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C). Baste the pork occasionally while cooking.
- Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the tenderloin when it's done.
Nutrition Facts : Calories 367 calories, Carbohydrate 30.7 g, Cholesterol 122.8 mg, Fat 6.7 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 2.2 g, Sodium 1453.6 mg, Sugar 26.3 g
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