Monday, October 31, 2011

Pork Tenderloin with Risotto

Sous Vide Details: Cook Pork Tenderloin at 135F for 3 hours

Ingredients, Serves 4:
  • 2 lbs of pork tenderloin
  • 2 sprigs of rosemary
  • Salt and pepper to taste
  • 2 tablespoons grape seed oil
  • Risotto:
    • 1 cup arborio rice
    • 1 medium diced shallot
    • 2 cups chopped mushrooms of your choice (I like Shitake)
    • 1 tablespoon Cognac
    • 2 cloves minced garlic
    • 4 cups chicken broth
    • 2 tablespoons extra virgin olive oil (EVO)
    • 1/4 cup shredded parmesan cheese
    • 1/4 cup heavy cream
    • Special tool: optional 3" food ring
I have to admit I haven't eaten a lot of pork, mainly because I thought "pork = fat"!  Well, I have to admit I was wrong.  Of course, there are parts of a pig where that equation is essentially true, but pork tenderloin is very lean.  I picked up some the other weekend and decided to cook it sous vide with risotto and a haricot vert green bean and Chinese five spice tofu side dish (Click here for that recipe).  The result was AMAZING.  The pork was so tender and buttery I could cut it with a fork!  

For the pork, salt and pepper to taste and place into a bag.  Add the rosemary and seal.  Pre-heat the water bath to 135F and place the pork into the water bath and cook for 3 hours.

For the risotto, wait until there is 1 hour left on the pork before starting.  Heat up the chicken broth in a large pot until it's almost boiling and then set to simmer.  Heat up the EVO in the large pot under medium heat.  Add the shallots and garlic and cook until shallots are translucent, about 2 minutes.  Add the rice and stir to coat the rice.  Cook for 1-2 minutes until rice is translucent. Reduce the heat to medium low.  Slowly add 1 cup of the chicken broth to the rice, stirring while pouring in the broth.  Cook at a simmer until most of the broth is absorbed.  Slowly add another cup of the broth (again stirring the whole time).  Again, cook on simmer until broth is almost gone.  Add another cup and repeat.  Once that cup is almost gone, add the mushrooms and cognac and the last cup of broth.  Simmer again until almost gone.  Make sure you keep the rice from burning at the bottom of the pan.  Finally, add the parmasan cheese and cream and stir to incorporate.

When the pork is done, heat the grape seed oil in an iron skillet on medium high heat.  Remove the pork from the water bath and bag and pat dry.  Sear the pork on all sides.  Should only take 30 sec to 1 minute per side.  Remove the pork to a cutting board and slice into thick slices.

For plating, I used a food ring to plate the risotto into a perfect circle.  Place three pieces of pork on top of the risotto.  Add your favorite side dish and serve with love!


Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More