people steer clear of making risotto because it can be
tedious. A risotto is not something you whip up for a speedy
weeknight meal, rather it should be paired with a special
meal as a side dish.
is not a dish in which the ingredients are dumped into a pan
on the stove top and you set and forget it. You need to
watch it, pay attention and watch how the rice begins to
take on a plumpness as you swirl in the broth. The end
result is so worth it and your guests will love it. After a
few attempts at making risotto, you will develop your own
hallmarks of a good risotto are rice that’s al dente (firm
to the bite or with just a bit of chewiness), nestled in a
creamy, flavorful sauce.
creamy-sage scented risotto is paired with lightly seasoned
pork tenderloin with a beer-glaze. A key to this entire dish
is also to practice mise en place. That’s the French term
for having all ingredients prepped and ready to go. You will
cook the risotto while the pork tenderloin cooks and rests.
The pork should then be at the perfect doneness when the
risotto is ready to serve.
traditional risotto takes about 40 to 45 minutes — you
should be able to complete this entire dish in one hour. You
can be hands-off while sautéing the garlic and shallots,
but once you begin adding the liquid (beef broth in this
case), you need to pay attention to the heat and texture.
rice used for risotto is a short-grain one that’s high in
starch. From that starchiness comes the creamy texture of
risotto. Arborio is the most commonly used rice because it
takes on a lot of liquid, but will still hold its shape. I
find using a large, wide skillet with deep sides works best
when making risotto.
reason you need to pay attention and stir is the rice needs
a chance to slowly absorb liquid so it plumps up and cooks.
The heat should be about medium. If the heat is too low, you
risk the risotto being soggy. If the heat is too high, the
liquid will evaporate too fast and the rice won’t absorb
enough of it to cook and puff up. The rice should taste al
dente — firm to the bite or a little chewy. If not,
continue adding more broth, a little at a time.
it best to serve risotto immediately and when there is still
liquid in the pan. The risotto can be on the loose side
because it will continue to absorb liquid and tighten up.
is a hot spot for the craft beer trend and it’s prime time
for hard cider. With that in mind, I turned to marrying the
myriad of flavors you often find with those into a pork
dish. You will not only impress your guests, but craft beer
fans as well.
this recipe, you can use either a craft beer (a fruity wheat
ale works well) or hard cider. The beer is added to the
skillet the pork was cooked in to make a nice glaze. It’s
finished up with a swirl of apricot jam for a bit of
sweetness and consistency.
PORK TENDERLOIN WITH MICHIGAN TART CHERRY RISOTTO
4 / Preparation time: 15 minutes
time: 1 hour
good-size pork tenderloin, about 1 1/4 pounds, trimmed of
and freshly ground pepper, to taste
tablespoons mix of unsalted butter and olive oil
tablespoons olive oil
tablespoons finely chopped garlic
medium shallots, peeled, finely chopped (about 3/4 cup)
tablespoon chopped fresh thyme or sage leaves (more if you
pinch of salt
reduced-sodium beef broth or stock, warmed
cup dried tart cherries, coarsely chopped if large
tablespoons unsalted butter
cup grated Grana Padano cheese or other favorite good
quality Italian cheese
tablespoon unsalted butter
tablespoon chopped fresh sage
hard cider or favorite beer
tablespoons apricot jam
the oven to 350 degrees.
the tapered end of the tenderloin, this piece will cook
quicker and you will remove it from the pan before the other
piece is done.
the pork all over with salt and freshly ground black pepper
or your favorite all-purpose seasoning. In an oven-proof
skillet large enough to fit the pork pieces, heat the butter
and olive oil over medium heat. (If your skillet is small,
cut the larger piece of pork in half.) Add the pork and
brown on all sides, about 8 to 10 minutes. Transfer the
skillet to oven and cook the pork about 20 minutes or until
an internal temperature is 145 degrees.
get ready for the risotto. Place a saucepan with the beef
broth over low heat to warm. In another saucepan or deep
skillet, heat the oil over medium heat. Add garlic and
sauté about 1 minute or just until it becomes fragrant. Add
the shallots and sauté until they are tender, about 6 to 8
minutes. Do not allow them to brown or the end result of the
risotto will be brownish. Stir in the thyme or sage and a
good pinch of salt.
in the rice and combine well with shallots. Add enough warm
broth to come to the surface of the rice and stir well. Keep
stirring slowly and when the stock has been absorbed
continue to add broth about 1/2 cup at a time and stir until
it’s absorbed. Continue adding broth until the rice is al
dente, about 20-30 minutes. If the rice is still too firm
and you have no broth left, you can add some water. Stir in
cherries during the last few minutes of cooking. Just before
serving, stir in 2 tablespoons butter and the grated cheese.
finish the glaze, in the same pan the pork was cooked in,
add the remaining 1 tablespoon butter and sauté sage for 1
minute over medium. Add beer and apricot jam. Reduce over
medium heat to desired consistency.
pork and serve on top of the risotto. Drizzle with the
from Food and Drink Magazine, Holiday 2013 issue.
by Susan Selasky for the Free Press Test Kitchen.
information not available.