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Pork Tenderloin and Persimmon Risotto
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- #29500
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 pound pork tenderloin, fat trimmed, cut 1/8-inch thick slices
2 tablespoons butter
1/2 cup minced shallots
1 cup arborio rice
1/2 teaspoon allspice
1 dash cinnamon
1/2 teaspoon ground black pepper
3 cups chicken broth
1 1/2 cup white wine
2 ripe Fuyu persimmons, julienne
3/4 cup crumbled blue cheese
4 tablespoons minced parsley
directions
Using 1 Tb. of butter, saute the pork on medium until cooked thoroughly (3-4 minutes). Set aside.
Melt the remaining butter over medium-low and add shallots. Saute until tender. Add the rice and saute for 3 minutes to toast the rice. Stir constantly.
Season with allspice and cinnamon. Stir. Cover with white wine. Stir.
When the wine begins to cook down, add the chicken broth a little at a time, while continuously stirring, just enough to cover. Repeat until rice is tender, approximately 20-25 minutes. Remember to stir continually.
Season with salt and pepper. Add the pork and about half of the blue cheese and stir. Add the persimmons and 1 tbsp parsley and stir.
Cover and take off the heat. Let rest for 5 minutes. Serve and garnish with more blue cheese and parsley.
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nutrition data
Nutritional data has not been calculated yet.
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