Risotto with Apples and Pork Tenderloin

By KDHarmon

Ingredients

• Pork tenderloin:
• • 1 pound pork tenderloin
• • 4 tablespoons extra-virgin olive oil
• • 4 tablespoons aged balsamic vinegar
• • Salt and pepper to taste
• Risotto:
• • 6 tablespoons butter
• • 2 apples, peeled and cut into small dice
• • Pinch of cinnamon
• • 1 pound pork tenderloin, diced (see recipe above)
• • 5 cups chicken stock
• • 1 tablespoon olive oil
• • 1 onion, chopped
• • 2 cups arborio rice
• • 1/2 cup crumbled Gorgonzola Cremificato (blue cheese)
• • Salt and pepper to taste

Details

Servings 4
Adapted from today.msnbc.msn.com

Preparation

Step 1

Pork tenderloin:
Preheat oven to 400°.

Add olive oil and balsamic to a small bowl, whisk, and pour over pork loin. Season with salt and pepper.

Place loin in a medium-size sauté pan on the stove and sear over medium to high heat on all sides, then finish cooking in 400° oven for approximately 20 minutes. Roast until internal temperature reaches 145 degrees; test with meat thermometer.

Remove from oven, and allow to cool, then slice loin into 1/4-inch cubes; add to risotto (see recipe below). Heat 3 tablespoons butter in small sauté pan; add apples, cinnamon and sauté over low heat for 4 minutes until the apples are soft; set aside.

Risotto:
In a large skillet, add the olive oil and remaining butter. Sauté onions, and cook until translucent, about 3 to 4 minutes.

Add rice to the large skillet and stir for at least 3 minutes until every grain is coated with the butter and oil.

Gradually add chicken stock a little at a time, stirring constantly, until liquid is absorbed; about 15 to 20 minutes.

Add the apples and diced pork to the risotto, fold in Gorgonzola Cremificato, stir well and serve immediately.