Gourmet à la carte Bruschetta and Feta Pork Tenderloin on Oregano Barley Risotto

Preparation:	15 min
Marinating/Waiting:	0 min
Cooking:	30 min
Total:	45 min

4
servings

Category:	Meats and substitutes
Subcategory:	Pork
Source:	Gourmet à la carte

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Recipe of : Gourmet à la carte Bruschetta and Feta Pork Tenderloin on Oregano Barley Risotto

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Recipe ingredients

Pork tenderloin
2 Gourmet à la carte bruschetta and feta pork tenderloins
1 Tbsp. (15 mL) Irresistibles extra virgin olive oil *
Risotto

4 tsp. (20 mL) minced shallots
2 Tbsp. (30 mL) butter*
3½ oz. (100 g) pearl barley
1⅔ cups (410 mL) hot poultry stock
3 Tbsp. (45 mL) chopped oregano
1¾ oz. (50 g) fresh Parmesan, grated
Salt and pepper to taste

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 ¼-cupful at a time, letting it absorb before adding the next ¼ 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.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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