Pork & Semi Dried Tomato Risotto
It's getting colder again and there's nothing better than a bowl of rich risotto to warm you up from the inside out!
35 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 400g SunPork Fresh Foods Pork Tenderloin
- 100g semi-dried tomatoes in oil, roughly chopped
- 5 cups chicken stock
- 2 Tbsp. olive oil
- 1 brown onion, diced
- 2 garlic cloves, crushed
- 1½ cups arborio rice
- ½ cup white wine
- 4 Tbsp. tomato paste
- 1 lemon, zested and juiced
- 1 truss of cherry tomatoes
- 20g parmesan, grated
- 1 sprig fresh basil, leaves torn
How to make it
- Preheat fan-forced oven to 180⁰C.
- On a lined baking tray, place pork. Brush with oil from semi-dried tomatoes and season with salt and pepper. Place in the oven for 20 mins.
- While pork is baking, in a large saucepan, heat stock until simmering, then reduce heat to low.
- In a large fry-pan over med. heat add oil and sauté onion and garlic until the onion becomes translucent.
- Add rice and white wine and stir for 5 mins, ensuring rice doesn’t stick to the bottom of the pan.
- Add stock, one ladle at a time, continuing to stir until the stock is almost absorbed.
- Add semi-dried tomatoes and tomato paste and repeat adding stock until the rice has softened, approx. 15-20 mins.
- Remove risotto from the stove, stir through 1 Tbsp. lemon juice, lemon zest and season to taste.
- Remove pork from the oven and rest for 5 mins. Increase oven temp to 220⁰C and place truss tomatoes in to roast for 5 mins or until blistered. Slice pork diagonally in 2 cm wide pieces.
- Arrange sliced pork pieces on top of the risotto, and garnish with oven-roasted truss tomatoes, basil leaves and grated parmesan.
- Serve and enjoy!
