Wednesday, January 28, 2015

Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin

Rosemary Pork Tenderloin with a Creamy Mushroom Risotto 
Serves: 4 

Pork Tenderloin:
      1 (1 1/2 to 2-pound) pork tenderloin
Olive oil:  1 TablespoonsKosher Salt:  1 teaspoon
Freshly ground pepper:  tt
Coriander, ground:  1/4 teaspoon
1 or 2 sprigs fresh rosemary leaves, 
  finely chopped, plus a few sprigs for     
  garnish

Directions

1.  Rub tenderloin with oil, salt, pepper, coriander and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.

2.  Preheat oven to 375 degrees F.

3.  Heat a couple tablespoons of olive oil in an oven-safe pot or pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 30-40 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:
Mushrooms: 2 cups
Boiling Water: 1 cup
Olive Oil:  3 Tablespoons
Shallot, minced: 1 ea
Arborio Rice: 1 cup
Chicken Stock, heated: 1 cup
Dry White Wine: 1/2 cup
Kosher Salt & Cracked Black Pepper:  to taste
Pinch Italian Seasoning
Butter: 2 Tablespoons
Pecorino Romano, grated: 1/2 cup
Fresh Parsley Leaves, chopped: 2 Tablespoons

1. Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.

2. 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, black pepper and Italian seasoning, 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.


*Note: start risotto when pork has reached an internal temperature of 105 degrees. Risotto may be done first but just keep warm and heat back up when pork is ready.