RECIPE: Risotto + Pork Tenderloin with Roasted Apples
Last night, Nat made risotto (with whatever was left in the fridge) and paired it with a pork tenderloin. It ended up tasting delish, so we wanted to share it with you here! Warning: this isn’t necessarily the easiest dinner to make, but it’s good one. The kids devoured it and were asking for more.
1 1/2 cups arborio rice
4 cups chicken stock
1/2 cup white wine
1 medium shallot (1/2 cup or 1/2 small onion, chopped)
1 cup fresh peas
1 cup diced carrots
3 tablespoons whole butter (divided)
1 tablespoon vegetable oil
1/4 cup Parmesan cheese (grated)
Kosher salt (to taste)
Black pepper (to taste)
Gather and prep the ingredients.
In a medium saucepan, heat the stock to a simmer and then reduce heat (ensuring the stock stays hot but doesn’t burn).
In a large saucepan, heat the oil and 1 tablespoon of butter over medium heat.
Once the butter has melted, add the chopped shallot (or onion). Sauté for 2 to 3 minutes or until slightly translucent.
Add rice to the pot and stir quickly until rice is fully covered in oil and butter. Sauté for another minute (give or take) until there is a bit of a nutty aroma - just make sure the rice doesn’t turn brown!!
Add the wine (aka the best part 😜) and let cook while stirring constantly until the liquid is completely absorbed.
Add a ladle of hot chicken stock to the rice and continue stirring until liquid is absorbed. When it seems like the rice is almost dry, add another ladle of stock and repeat! (Ps. Whenever you add a ladle of broth or wine to the risotto, wait until the risotto has almost completely absorbed the liquid before you add more liquid to the mix)
Continue adding stock, one ladle at a time, for about 20 to 30 minutes or until the grains are tender yet firm. Aaand KEEP STIRRING!! (yes - it’s a super tedious process, but it’s so worth it).
Stir in the two remaining tablespoons of butter, the Parmesan cheese, fresh peas, and carrots (or anything else you want to throw in there)
Add a dash of Kosher salt and black pepper
AND YOU’RE DONE (that part of the meal…)
2 tablespoons of grainy mustard
2 tablespoons of maple syrup
1 tablespoon of brown sugar
4 tablespoons of olive oil
1 garlic clove chopped
Salt and pepper
In a bowl big enough to fit the tenderloin, mix together the grainy mustard, maple syrup, brown sugar, olive oil, garlic clove, salt and pepper.
Add tenderloin to above mixture and let sit in fridge for about an hour (or less if you have no time).
Preheat oven to 375 degrees.
Cut apples into 1/8’s and add to the bottom of the roasting pan.
Drizzle olive oil, salt and pepper over apples.
Place the tenderloin in the rack and pour marinade over it.
Place in oven for approx. 35 minutes.
The pork will continue to cook for about 10 more degrees outside of the oven and will stop cooking after that. You want the meat to be slightly pink but not rare. For medium rare, remove the tenderloin at 135 degrees F.
Once out of the oven, place on a cutting board and loosely tent with foil. To retain the juices and raise to at least the recommended US department of agriculture cooking temperature of 145 degrees F.
Slice the tenderloin, serve with delish roasted apples on the side and add apple sauce for dipping.