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Bruschetta and Feta Pork Tenderloin on Oregano Barley Risotto
2013-08-06
https://www.metro.ca/userfiles/image/recipes/filet-porc-bruschetta-feta-risotto-orge-origan-6709.jpg
PT15M
PT30M
PT45M
RisottoIn a pot over medium heat, sweat shallots in butter for a few minutes.Stir in barley.Add half of the stock, cover and cook over low heat.When the liquid is fully absorbed, add remaining stock 1/4-cupful at a time, letting it absorb before adding the next 1/4 cup, and continue cooking.After 20 minutes simmering, stir in oregano and Parmesan and season.Pork tenderloinsPan-fry tenderloins in oil over medium heat for about 4 minutes. Turn them over, cover and cook some 8 minutes. Remove string.Cut into thick slices and transfer to warm plates. Serve with risotto.
4
Académie Culinaire
4
3
5
4
pork tenderloin:
2 fresh stuffed pork tenderloins bruschetta-feta prepared in store
1 Tbsp. (15 mL) olive oil
risotto
4 tsp. (20 mL) shallots
2 Tbsp. (30 mL) butter
3 1/2 oz (100 g) pearl barley
1 2/3 cups (420 mL) hot poultry stock
3 Tbsp. (45 mL) chopped oregano
1 3/4 oz (50 g) fresh parmesan
Salt and pepper
Bruschetta and Feta Pork Tenderloin on Oregano Barley Risotto
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
pork tenderloin:
-
2
fresh stuffed pork tenderloins bruschetta-feta prepared in store
-
1 Tbsp.
(15 mL)olive oil
-
risotto
-
4 tsp.
(20 mL)shallots
-
2 Tbsp.
(30 mL)butter
-
3 1/2 oz
(100 g)pearl barley
-
1 2/3 cups
(420 mL)hot poultry stock
-
3 Tbsp.
(45 mL)chopped oregano
-
1 3/4 oz
(50 g)fresh parmesan
-
Salt and pepper
Preparation
Risotto
In a pot over medium heat, sweat shallots in butter for a few minutes.
Stir in barley.
Add half of the stock, cover and cook over low heat.
When the liquid is fully absorbed, add remaining stock 1/4-cupful at a time, letting it absorb before adding the next 1/4 cup, and continue cooking.
After 20 minutes simmering, stir in oregano and Parmesan and season.
Pork tenderloins
Pan-fry tenderloins in oil over medium heat for about 4 minutes. Turn them over, cover and cook some 8 minutes. Remove string.
Cut into thick slices and transfer to warm plates. Serve with risotto.
Source :
Académie Culinaire
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
