Pork Scaloppine and Mushroom Marsala Risotto

Pork Scaloppine and Mushroom Marsala Risotto

Ingredients

For the risotto:
1/2 tbsp olive oil
1/2 large sweet onion, diced
1 large clove garlic, minced
8 oz cremini mushrooms, sliced thin
1/2 tsp kosher salt
6 oz dry arborio rice
1 cup sweet marsala wine
3 cups stock or water, heated to boiling, then set aside
2/3 cup frozen green peas

For the pork:
1 to 1-1/4 lb pork tenderloin
Herbs for seasoning: thyme, garlic powder, black pepper, and kosher salt
1 tbsp olive oil

Method

For the risotto:
Heat 1/2 tbsp olive oil in 10-inch skillet over medium heat. Add onions and cook until soft, about 3 minutes. Add garlic and cook for another 30 seconds, until fragrant. Add the mushrooms and 1/2 tsp salt and cook until the mushrooms have released their liquid and are well browned, about 4 minutes. Add the arborio rice and stir for another minute. Pour in the marsala wine, scraping the bottom of the pan to incorporate any stuck bits. Simmer on medium heat for about 4 minutes or until mostly absorbed. Add 1/2 cup of the heated stock (or water) and again, simmer until nearly absorbed, stirring frequently. Continue to add the stock or water 1/2 cup at a time in this manner, until the rice is cooked through (taste test a piece). Remove from heat and add in peas. Stir until heated through.

For the pork:
Butterfly the pork tenderloin, pound flat (about 1/4-inch thickness), and cut into four equal pieces. (If you’re not sure how to do this, there is a simple three-step photo tutorial here.) Season the fillets on one side with thyme, garlic powder, black pepper, and salt.

Heat 1 tablespoon olive oil in 12-inch skillet over medium high heat. Add the pork tenderloin pieces to the pan and cook for 2 minutes per side.

Serve pork over cooked risotto. Enjoy!

NOTES

Part inspired by a friend, part creativity, part happy accident, this turned into one of those ideal recipes: tasty, easy, impressive enough for guests but simple enough for a quick weeknight meal. And around here, perfect for our “nice Friday dinner” rotation.

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