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Favourite Pork Tenderloin with Cheddar Apple Risotto (Illustration)

This recipe is unmatchable in taste, with a tasty risotto compliment.

Servings

2-4

Prep Time

15 min

Cook Time

25 min

Pork Tenderloin with Cheddar Apple Risotto

Ingredients
  • ¼ cup and 2 tbsp Lactantia salted butter
  • 1½ cups cremini mushrooms, sliced
  • 1 cup onion, chopped
  • 1 large garlic clove, minced
  • 2 tsp dried thyme leaves, crushed and divided
  • 2½ cups apple juice
  • 1 cup Italian-style Arborio rice
  • 2 cups red apple, sliced
  • 1½ lbs pork tenderloin
  • 1½ cups Black Diamond Extra Old Cheddar, finely diced and divided
Preparation
  1. Place the ¼ cup of butter in a 9” square glass baking dish. Microwave on high (100%) for 1 minute to melt. Stir in mushrooms, onion, garlic, and 1 tsp of the thyme. Cook uncovered on high for 5 minutes.
  2. Stir in apple juice and rice. Cook uncovered on high for 10 minutes. Add apple; stir mixture well and cook on high for 10 more minutes or until rice is tender.
  3. Meanwhile, cut pork into 12 pieces and flatten slightly between sheets of wax paper. Sprinkle both sides of meat with remaining thyme, salt, and pepper. Melt the 2 tbsp of butter in a large non-stick frying pan over medium-high heat. Cook meat 2-3 minutes per side or until just cooked through. Remove from pan. Cover and keep warm.
  4. Remove rice from microwave; stir in 1 cup of Black Diamond Extra Old Cheddar. Cover and let cool for 5 minutes.
  5. To serve, spoon risotto onto dinner plates and top each serving with 2 slices of pork and juices collected from the meat. Garnish with remaining diced cheese and fresh sprigs of thyme.
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