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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
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.