Recipe courtesy of Robert Irvine
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Tenderloin of Pork Hongroise with Crab Risotto and Tri-Pepper Sauce
Total:
3 hr 50 min
Prep:
40 min
Inactive:
2 hr 10 min
Cook:
1 hr
Yield:
6 servings
Level:
Intermediate
Total:
3 hr 50 min
Prep:
40 min
Inactive:
2 hr 10 min
Cook:
1 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

For the pork:
  • 1 (4-pound) pork loin
  • 3 tablespoons grapeseed oil
  • 1/4 cup stone-ground mustard
  • 1/2 cup Irvine Spices Smokey Rotisserie Seasoning
For the risotto:
  • 5 cups vegetable stock
  • 2 tablespoons grapeseed oil
  • 2 white onions, diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 2 bay leaves
  • Large pinch saffron
  • Small bunch chopped garlic chives
  • 1 cup grated Parmesan
  • 1 pound colossal crabmeat, picked for shells
For the sauce:
  • 2 tablespoons grapeseed oil
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 green bell pepper finely diced
  • 1 small white onion
  • 1 cup red wine
  • 1/2 cup vegetable stock
  • Salt
  • Freshly ground black pepper
  • 1/4 cup stick butter (4 tablespoons or 1/2 stick), cut into cubes
  • Chopped parsley leaves, for garnish

Directions

Early in the day, rinse pork loin to remove any unwanted smells and pat dry with paper toweling. In a large saute pan, heat the oil and sear the pork loin on all sides. Remove pork to a utility platter and coat liberally with mustard, then roll in Smokey Rotisserie Seasoning. Leave refrigerated for a couple of hours.

Preheat oven to 350 degrees F.

In a large saucepan, bring the 5 cups vegetable stock (for the rice) to a boil and then reduce heat to a simmer. Transfer the pork loin to a covered roasting pan and slowly roast in the oven until fork tender, about 45 minutes. Allow pork loin to rest for 8 to 10 minutes before slicing.

While the pork is in the oven, in another large saucepan or rondelle, heat the grapeseed oil and saute the chopped onion gently until translucent. Add the Arborio rice and using a wooden spoon stir to coat the rice with oil and to toast the rice in the pan. Add the white wine, bay leaves, and saffron and continue to stir to avoid sticking. Begin slowly adding the now hot vegetable broth, 1 ladle at a time, to the rice pan, stirring occasionally. This will bring out the starch in the rice. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the rice pot, slowly simmer until rice begins to soften. Reduce the heat and gently stir in the chives, Parmesan, and crabmeat, trying not to break up the lumps of crab. Remove from heat when it is slightly undercooked and set aside. Rice will continue to cook in covered pot.

Heat the grapeseed oil in a saute pan and cook the red, yellow and green bell peppers and onion until al dente. Add the red wine and let it reduce by half. Pour in 1/2 cup vegetable stock and let reduce again. Add salt and pepper, to taste. Remove pan from heat and whisk in butter to finish sauce.

Place crab risotto in the middle of serving plate, place pork slices over the risotto and cover with a little sauce. Garnish with chopped parsley.

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