Pork Tenderloin with Cheddar Apple Risotto

By Booper-2

Ingredients

• 1/4 cup (50 mL) Lactantia Butter
• 1 1/2 cups (375 mL) sliced cremini mushrooms
• 1 cup (250 mL) chopped onion
• 1 large clove garlic, minced
• 2 teaspoons (10 mL) dried thyme leaves, crushed, divided
• 2 1/2 cups (625 mL) apple juice
• 1 cup (250 mL) Italian-style Arborio rice
• 2 cups (500 mL) sliced red apple
• 1 1/2 pounds (750 g) pork tenderloin (about 2 large)
• 2 tablespoons (30 mL) Lactantia Butter
• 1 1/2 cups (375 mL) Black Diamond Extra Old Cheddar Cheese, finely diced and divided

Details

Servings 1
Adapted from foodnetwork.ca

Preparation

Step 1

Place the 1/4 cup (50 mL) butter in a 9-inch (23 cm) square glass baking dish. Microwave* on HIGH (100%) 1 minute to melt. Stir in mushrooms, onion, garlic and 1 tsp (5 mL) of the thyme. Cook, uncovered, on HIGH (100%) 5 minutes.

Stir in apple juice and rice. Cook, uncovered, on HIGH (100%) 10 minutes. Add apple; stir mixture well and cook on HIGH (100%) 10 minutes longer or until rice is tender.

Meanwhile, cut pork into 12 pieces and flatten slightly between sheets of wax paper. Sprinkle both sides of meat with remaining 1 tsp (5 mL) thyme, salt and pepper. Melt the 2 tbsp (30 mL) butter in a large non-stick frypan, over medium-high heat. Cook meat 2 to 3 minutes per side or until just cooked through. Remove from pan. Cover and keep warm.

Remove rice from microwave; stir in 1 cup (250 mL) of the Black Diamond Extra Old Cheddar Cheese. Cover and let stand 5 minutes.

To serve, spoon risotto onto dinner plates. Top each serving with 2 slices of pork and any juices collected from the meat. Garnish with remaining diced Cheddar and fresh sprigs of thyme.