Pork Tenderloin and Mushroom Risotto

Tonight, Team McKinnon cooked dinner. My husband Bryan was the grillardin (grill chef) and I was the entremetier (chef responsible for hot side dishes, including pasta). We like to make double portions and reserve half for the next day’s lunch. If you have a family of four, this recipe will be perfect for one meal.

Pork Tenderloin
Purchase 12 oz. pork tenderloin and slice into four even pieces, or purchase 4 boneless pork chops. It’s the same cut of meat, just packaged differently.
Bryan heated 1 Tbsp. of butter and 1 Tbsp. of olive oil in a pan on the stove.
Then, he added 2 cloves of minced garlic, salt and pepper. Sear the meat for 2 minutes on each side (Medium High heat), then reduce temperature (Medium Low to Low) and cover with lid and allow to finish cooking for 10-12 minutes. The lid keeps the moisture in the pan, so the meat won’t dry out. Sprinkle with grated Asiago cheese before serving.

Mushroom Risotto
If you’re not familiar with Risotto, it looks like rice but is actually a pasta. You’ll find it in the pasta aisle at your local grocery store! It’s a nice change from the normal rice or pasta dish. Now, for the recipe…

Heat 1 Tbsp. of butter and 1 Tbsp. of olive oil over Medium heat until butter is melted. Add 10 sliced white mushrooms (or about 3/4 c. to 1 c. of your favorite mushroom). Sprinkle with garlic powder, sea salt, and cracked pepper (to taste). Remember, don’t overdo the seasoning, as the pork is quite flavorful. Continue to cook, stirring often, until mushrooms are a golden brown.

Meanwhile, bring 2 1/4 c. beef bouillon to boil in a medium saucepan. Pour in 1 lb. uncooked risotto, bring to boil again, then reduce to low and simmer for 9-11 minutes, uncovered. Add mushrooms and 2 Tbsp. dried parsley flakes. Grate parmesan cheese over top. Serve hot.

Cranberry Poppyseed Salad
For a simple side dish (and a splash of color to the table), I threw together some romaine lettuce, dried cranberries, and a splash of poppyseed dressing (all organic ingredients, by the way). It complimented the entree beautifully.

Bon Appetit!

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