Prep 30 mins
Cook 45 mins
Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times. From Canadian Living Magazine.
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 cups mixed mushrooms, sliced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 cups arborio rice
- 4 cups chicken stock
- 3⁄4 cup white wine
- 1 cup frozen peas
- 3⁄4 cup parmesan cheese
- 2 pork tenderloin, 1-1/2 pounds total
- 1 teaspoon dried rosemary, crumbled
- 2 cups fresh breadcrumbs
- 1⁄4 cup pine nuts, toasted
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons butter, melted
- 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.