It’s the ‘other white meat.’ But with this recipe, you may never think about the feeble chicken breast again. Pork tenderloin is the star in this fantastic recipe from Chef Jason Parsons. Maple syrup and butter — not just for pancakes anymore! — meld together to create the glaze for this dish. The finished tenderloin sits atop a bed of white and wild rice risotto, made creamy with the addition of Gruyere cheese.
Maple-Glazed Pork Tenderloin
2 whole pork tenderloins
2 tbsp maple syrup
4 tbsp butter
1 tbsp grapeseed oil
1 cup cooked long grain rice
1 cup cooked wild rice
1/2 cup grated Gruyere
1/2 cup grated Parmesan
1 cup chicken stock
1/4 cup sliced shallots
1 tbsp chopped garlic
1 cup chopped mushrooms
1/4 cup chopped parsley
Using the grapeseed oil in a fry pan over high heat, brown the pork tenderloins. Remove from the heat and add the maple syrup and 1 tbsp of butter. Roast in a 350F degree oven for 15 to 20 minutes.
Melt 1 tbsp of butter in a sauce pot over medium heat. Add the shallots, garlic and sauté for 1 to 2 minutes. Add the mushrooms and continue to sauté for 2 minutes. Add the chicken stock, cooked wild and long grain rice, warm through.
Add the rest of the butter, gruyere cheese and parmesan. Season with salt, pepper and chopped parsley.
Divide the risotto between four plates. Slice the pork tenderloin and top the risottos and serve.
Serves 4
Courtesy Chef Jason Parsons