Pork Tenderloin With Sun-Dried Tomato Risotto Recipe

Name: Pork Tenderloin With Sun-Dried Tomato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tbsp olive oil; 1 clove garlic, peeled and finely chopped; 5 None shallots, peeled, 3 finely diced, 2 cut into wedges; 8.75 oz risotto rice; 2 1/2 cups vegetable stock; 1 cup white wine; 1 1/4 lb pork tenderloin, cut into 1/3 inch thick strips; 1 tbsp all-purpose flour; 1/2 cup heavy cream; 3 oz sun-dried tomatoes, roughly chopped; 6 sprigs fresh thyme, finely chopped; 2.5 oz Pecorino cheese, grated; 4 sprigs fresh basil, a few leaves reserved for garnish, remainder chiffonade; None None Parmesan cheese, grated, for garnish

Servings: persons

5 tbsp olive oil
1 clove garlic, peeled and finely chopped
5 None shallots, peeled, 3 finely diced, 2 cut into wedges
8.75 oz risotto rice
2 1/2 cups vegetable stock
1 cup white wine
1 1/4 lb pork tenderloin, cut into 1/3 inch thick strips
1 tbsp all-purpose flour
1/2 cup heavy cream
3 oz sun-dried tomatoes, roughly chopped
6 sprigs fresh thyme, finely chopped
2.5 oz Pecorino cheese, grated
4 sprigs fresh basil, a few leaves reserved for garnish, remainder chiffonade
None None Parmesan cheese, grated, for garnish

1
Heat 2 tbsp oil in a saucepan and sweat garlic and diced shallots until softened. Add rice and saute for 1 min. Gradually add 1 1/4 cups stock and 3/4 cup wine, allowing liquid to absorb before adding more. This should take 30-35 mins.
2
Heat 3 tbsp oil in a nonstick frying pan and sear pork over high heat for 3 mins, turning. Reduce heat, season and remove from pan. Add shallot wedges and saute for 1 min. Return pork to the pan and add flour. Add remaining wine and stock and bring to a boil. Add cream and simmer over low heat for 4 mins. Season.
3
To finish, add tomatoes, thyme and Pecorino cheese to risotto. Add basil to pork. Serve garnished with basil and Parmesan.

942

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 tbsp olive oil, 1 clove garlic, peeled and finely chopped, 5 None shallots, peeled, 3 finely diced, 2 cut into wedges, 8.75 oz risotto rice, and more.

Yes, Pork Tenderloin With Sun-Dried Tomato Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin With Sun-Dried Tomato Risotto

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