Bruschetta and Feta Pork Tenderloin on Oregano Barley Risotto
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Académie Culinaire |
Recipe ingredients
- Pork tenderloin
- 2 fresh stuffed pork tenderloins bruschetta-feta prepared in store
- 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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