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Bruschetta and Feta Pork Tenderloin on Oregano Barley Risotto https://www.metro.ca/userfiles/image/recipes/filet-porc-bruschetta-feta-risotto-orge-origan-6709.jpg PT15M PT30M PT45M
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.
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

Bruschetta and Feta Pork Tenderloin on Oregano Barley Risotto

Rate this recipe
3 Votes
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • pork tenderloin:
    You might like:

    Flyer Deals  (2)
    Fresh Pork Tenderloin

    Fresh Pork Tenderloin

    $3.99 /lb

    Value Pack 8.80/kg

    FRESH STUFFED PORK TENDERLOIN

    FRESH STUFFED PORK TENDERLOIN

    $5.99 /lb

    SELECTED VARIETIES 13.21/kg

  • 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
    You might like:

    Flyer Deal  (1)
    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 3 1/2 oz
    (100 g)
    pearl barley
  • 1 2/3 cups
    (420 mL)
    hot poultry stock
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $4.87 ON 3
    CAMPBELL'S CHUNKY SOUP OR BROTH

    CAMPBELL'S CHUNKY SOUP OR BROTH

    3 for $5.00

    480 - 540 ml SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    chopped oregano
  • 1 3/4 oz
    (50 g)
    fresh parmesan

  • Salt and pepper
Imprimer ma sélection

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.

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