Medallions of Pork Tenderloin on Wild Mushroom Risotto with Balsamic and Port Wine Glazed Cherries

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Medallions of Pork Tenderloin on Wild Mushroom Risotto with Balsamic and Port Wine Glazed Cherries

Author Laura McIntosh

Ingredients

Pork Medallions

• 2 Lbs Pork Tenderloins
• 2 Tbsp Olive Oil
• 1 Tspn Shallots, chopped
• 3 Oz Port Wine
• 2 Oz Balsamic Vinegar
• 2 Oz Cherry Juice, unsweetened natural
• 1 1/2 Cherries, pitted

Mushroom Risotto

• 2 Tbsp Olive Oil
• 2 Cups Mixed Wild Mushrooms (may substitute Domestic)
• 1 Tspn Thyme, chopped
• 1/2 Onion, diced
• 8 Oz Arborio Rice
• 2 Oz Madera
• 1 Qt Chicken Stock
• 3 Tbsp Butter
• 2 Tbsp Parmesan Cheese
• Salt, to taste

Instructions

Pork Medallions

1. After taking pork tenderloins from package, remove with a sharp knife the small amount of silver skin that lies on top of the filet. Cut across filet into 1 ½ inch pieces. Then pound gently into medallions.
2. When ready to sauté, preheat pan on moderate flame. Season each medallion with salt and pepper. When pan is hot, add olive oil and turn flame to high. Place pork in skillet and brown on both sides until almost done through (2 minutes). Remove pork, drain oil and add shallots. Stir around in pan, then deglaze with port and balsamic vinegar. Add cherries and cook gently until they soften. Adjust liquid and favor with cherry juice and cook down until cherries are glazed.

Mushroom Risotto

1. Add olive oil to hot sauté pan and sauté mushrooms stirring continually over high heat until mushrooms are limp and lightly browned. Add onion and thyme and deglaze with Madera. After 1 minute add rice. Continue to stir while adding boiling chicken stock 3-4 oz. at a time. With the flame up high, continue adding stock as it is absorbed by the rice. Season carefully as you proceed. After 5-7 minutes, while the rice is still fairly raw in the center, you can remove and let cool to finish at a later time or you can continue.
2. Keep adding chicken stock as it is absorbed by the rice and continue stirring. The rice will begin to appear sort of "creamy." You want the rice "al dente" so it is very important not to overcook it. When the rice still has a bit of bite to it, add the rest of the butter and Parmesan cheese. When these have dissolved, spoon out the risotto on a plate.
3. Dish out risotto and place medallions on top. Garnish with glazed cherries.

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