Bacon-Wrapped Pork Tenderloin with Risotto
with creamy mushroom sauce & basil-dressed little gem
Pork tenderloin is the most tender piece of pork. Did you know that this is the only piece of pork which can be eaten when cooked medium?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Garlic
75 g
Risotto rice
5 g
Shaved almonds
(Contains Almonds May be present Peanuts, Tree nuts, Sesame)
1 piece
Pork tenderloin
(May be present Gluten, Milk, Mustard, Celery, Soy)
2 slice
Bacon
65 g
Mushrooms
20 g
Wild mushroom pesto
(Contains Milk, Cashews May be present Tree nuts, Peanuts)
50 g
Cooking cream
(Contains Milk)
20 g
Grated Pecorino DOP
(Contains Milk)
1 piece
Little gem
10 milliliters
Basil crème
½ piece
Shallot
5 g
Fresh flat leaf parsley & chives
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
275 milliliters
Low sodium vegetable stock
½ tablespoon
White balsamic vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and prepare the stock. Chop the shallot and crush or mince the garlic. Finely chop the fresh herbs. Melt a generous knob of butter in a deep frying pan and fry the shallot and garlic for 1 minute over medium-high heat. Stir in the risotto rice and toast the grains for 1 minute, then pour in a third of the stock.
Allow the stock to slowly incorporate, stirring regularly. Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.
Heat a clean frying pan over medium-high heat and toast the almonds until golden-brown. Remove from the pan and set aside. Meanwhile, wrap the pork tenderloin in bacon. Melt a knob of butter in the same pan and fry the pork for 3 - 4 minutes, then transfer to an oven dish. Roast the pork for 6 - 8 minutes, then remove from the oven and set aside under aluminium foil until serving.
Place the same pan over medium heat. Slice the mushrooms and fry for 6 - 8 minutes, then add the cream and lower the heat. Allow to reduce gently for 6 - 8 minutes. Stir in the mushroom pesto and cook for 2 more minutes. Season to taste with salt and pepper.
Cut the lettuce lengthways into wedges and discard the tough core. Transfer to a serving dish. In a small bowl, combine the basil crème with the white balsamic vinegar and extra virgin olive oil as preferred. Drizzle this over the lettuce and garnish with the toasted almonds. When the risotto is done, stir in half of the pecorino and season to taste with salt and pepper.
Slice the pork tenderloin. Serve the risotto on deep plates, topped with the pork and the creamy mushroom sauce. Garnish with the fresh herbs and the rest of the pecorino. Serve the lettuce alongside.