Spiced Pork Tenderloin
with Apple Butter Risotto
Serves 4
For the
apple butter:
Core
and cut apples into random chunks, thumbnail size, and place into a small sauce pot with butter, salt, and pepper over medium-low
heat. Cook for approximately 5 minutes or until apples have slight texture left. While
hot, place into a food processor and pulse until mixed but still chunky. Set aside.
For the
spice:
Toast the
fennel seed in a very small sauté pan, either in a 350 degree oven or over a very low
flame, until golden brown. Place with the rest of the spices into a grinder (a coffee
grinder works) and grind into powder. Set aside. (Both of these steps can be done up to
one day in advance.)
Preheat oven
to 350 degrees.
For the
risotto:
In a
saucepot over medium heat add
the olive
oil and diced onions and cook until translucent. Now add the rice,
bay leaves,
salt and pepper and cook (occasionally stirring) until the rice has a pearled color. Now
add the wine and reduce until nearly gone. Add chicken
stock just
to cover the rice and simmer uncovered, continuously stirring. (Stirring the entire time the risotto is cooking
which helps to release the starches of the rice to make the dish creamy.) Once the stock
has dropped to the level of the rice (the rice will absorb the stock as it cooks) add more
stock to cover. Repeat this until all of your stock is gone. This should take
approximately 15-20 minutes. To finish, stir in the apple butter and Parmesan cheese.
(Note on
timing: You will want to start the pork just after you start the risotto, as you will want
the pork to rest for the risotto and not the risotto to become gummy waiting for the
pork.)
For the
pork:
Trim the
pork tenderloins to desired
portion
size. (I recommend about five ounces per person.) Roll the tenderloins in the pork spice
to cover. Place in an ovenproof pan with 1 oz of butter and 1 oz of olive oil. Place in
preheated oven, turning once midway through roasting. You should pull from the oven when
they are slightly pink and moist. Allow to rest while you finish the risotto. |
