SunPork Fresh Foods Super Crunchy Honey Pork
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


What you’ll need


  • 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

  1. Preheat fan-forced oven to 180⁰C.
  2. 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.
  3. While pork is baking, in a large saucepan, heat stock until simmering, then reduce heat to low.
  4. In a large fry-pan over med. heat add oil and sauté onion and garlic until the onion becomes translucent.
  5. Add rice and white wine and stir for 5 mins, ensuring rice doesn’t stick to the bottom of the pan.
  6. Add stock, one ladle at a time, continuing to stir until the stock is almost absorbed.
  7. Add semi-dried tomatoes and tomato paste and repeat adding stock until the rice has softened, approx. 15-20 mins.
  8. Remove risotto from the stove, stir through 1 Tbsp. lemon juice, lemon zest and season to taste.
  9. 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.
  10. Arrange sliced pork pieces on top of the risotto, and garnish with oven-roasted truss tomatoes, basil leaves and grated parmesan.
  11. Serve and enjoy!