What you'll be getting:

Pork Tenderloin with Pumpkin Risotto

Per Serving

6 oz pork tenderloin

40 g greens (spinach, swiss chard, kale) 

20 g bacon (applewood smoked) 

3/4 c pumpkin broth (chicken broth, pureed roasted pumpkin, sage, onion, nutritional yeast, thyme, salt, pepper, apple cider)

1/4 c arborio rice 

Equipment needed: a sheet pan, 2 pans (one oven safe)

 

Preheat oven to 425. 

Put the rice in an oven safe pan. If you do not have an oven-safe pan, a casserole dish will work, just make sure it can be in an oven that is 425 degrees. 

Pour broth over top. 

Cover with a lid and place in the oven when it reaches 425 degrees. 

Set timer for 20 mintues. 

In your other pan drizzle a little oil, just enough so the tenderloin won't stick. You want to use less than a teaspoon. I didn't add it to the ingredients because it's such a small amount. If you have a non-stick pan you don't need oil at all. Start heating up the pan on high heat. When the pan is hot, add the tenderloin. 

Sear on each side for 2 minutes. 

Once seared on all sides, place on a lined sheet pan and place in the oven beside the risotto. 

In the pan that just had the tenderloin, add the bacon to start warming it up. 

Lower the temperature to a low/medium heat and add the greens. (I cooked on 3)

When the timer goes off for the rice, pull it from the oven. Leave the tenderloin in the oven and set another timer for 5 minutes. 

The rice will look dry when you pull it from the oven. This is not the traditional way to cook risotto, so don't worry, it's supposed to look like that. Add 1/2 c of water (per serving) to loosen the rice up and make it creamy. Make sure you scrape the bottom of the pan to get any caramelized bits off of the bottom of the pan. 

Add the rice to the bacon and greens. 

When the timer for the tenderloin goes off, pull it from the oven. Let it rest for a couple of minutes before slicing into it. If you are not sure if it is cooked, use a thermometer, it should be 145 degrees. 

Mix them all together. Cook them just enough to warm the rice, then cover and remove from the heat. 

While you are waiting for the pork to rest you can plate up the rice. Slice the pork and then place on top of the risotto. From start to finish this dinner takes less than 30 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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