Pork with Bacon, Risotto and Forest Mushroom Sauce
Bacon-wrapped pork tenderloin served with a mushroom-and-sun-dried-tomato risotto and a creamy forest mushroom sauce.
⏱️ Prep: 60 min
Ingredients
| 400 г | pork tenderloin |
| 6 с.л. | cooking oil (Promienna) |
| 150 г | bacon (Pikok) |
| 150 г | medium-grain rice (Tiradell) |
| 500 мл | vegetable stock |
| 1 | bunch of spring onions |
| 100 г | button mushrooms |
| 3-4 | sun-dried tomatoes |
| ½ | bunch of parsley |
| 50 г | button mushrooms (for the sauce) |
| 50 г | porcini mushrooms (for the sauce) |
| ½ | onion (for the sauce) |
| 200 мл | cooking cream (for the sauce) |
| 2 с.л. | soy sauce |
| — | salt and black pepper |
Instructions
Prep time: 60 min. Serves 3.
- Season the pork fillet with salt and black pepper. Wrap slices of bacon around each piece and press. Sear them in 3 tbsp of heated oil for a few minutes on each side.
- Prepare the risotto: finely chop the spring onion and saute it in 2 tbsp of oil. Add the chopped mushrooms and once softened, add the sun-dried tomatoes cut into strips. Finally add the washed rice and fry it until translucent. Then start gradually adding the warm vegetable stock, 100 ml at a time, first waiting for the liquid in the pan to boil off and only then topping up again. Stir constantly until the rice absorbs all the stock, sprinkle with the chopped parsley and remove from the heat.
- Cut the button and porcini mushrooms into cubes for the sauce and saute them in 1 tbsp of oil together with the finely chopped onion. When softened, season with salt, black pepper and soy sauce. Add the cooking cream and let it thicken for 5–6 minutes. Serve the pork fillet with the risotto and the mushroom sauce as a garnish.