John Myers
Contents
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Ingredients
- 600 g Pork tenderloin
- 3 tbsp Clarified butter
- 5 Pc. Shallots
- 4 Pc. Sprigs of thyme
- 1 Pc. Garlic bulb
- 80 ml Honey liquid
- 100 ml Balsamic vinegar
- 400 ml Poultry stock
- 4 tbsp Olive oil
- 150 g Risotto rice
- 150 ml White wine
- 2 packet Boletus
- 150 g Cold butter
- 1 tbsp Chopped parsley
- 50 g Parmesan
- 2 tbsp Cream
- 2 tbsp Chervil leaves
Instructions
Preparation:
- Parry the pork tenderloin, cut 2 shallots in half (for the meat), wash the thyme, cut the garlic bulb in half and mix the honey with the vinegar. Chop 3 shallots (2 for the risotto, 1 for the mushrooms). Prepare the stock, rice and white wine, soak the mushrooms and provide them as well. Grate the Parmesan. Dice the butter and place in the freezer.
For the meat (1):
- Preheat the oven to 120 degrees circulating air. Salt and pepper the meat, heat the clarified butter and sear the meat. Add the half shallots, garlic and thyme and pour the honey-vinegar mixture over it. Put the meat in the oven for 20 minutes.
For the risotto:
- Heat the stock. Heat the olive oil in another saucepan, add the two cut shallots, add the rice and sauté until translucent. Deglaze with white wine.
- Add a quarter of the stock and simmer over low heat, stirring constantly. After about 20 minutes add the remaining stock.
- In the meantime, fry the porcini mushrooms, add the remaining sliced shallot and parsley, season with salt and pepper.
- Add Parmesan, a little butter and cream to the risotto, season with salt and pepper and fold in the mushrooms.
For the meat (2):
- Remove the meat from the pan, wrap it in aluminum foil and put it back in the oven. Reduce the gravy and thicken with cold butter.
Nutrition
Serving: 100gCalories: 86kcalCarbohydrates: 8.6gProtein: 2.9gFat: 2.6g
