Date night pork fillet with mushroom risotto
User Reviews
4.5
40 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
2
-
Calories
584 kcal
-
Course
Main Course, Dinner
-
Cuisine
Italian
Date night pork fillet with mushroom risotto
Report
Succulent pan-fried pork fillet with creamy mushroom risotto is the perfect date night meal for two.
Share:
Ingredients
for the mushroom risotto
- 1 onion finely chopped, small
- 2 garlic thinly sliced, cloves
- 250 g mushrooms 2-3 cups, sliced, any choice
- 1 cup arborio rice aka risotto rice
- ½ cup white wine
- 3-4 cups stock I used beef stock
- 1 tablespoon butter
- 1 teaspoon truffle oil optional
- 1-2 teaspoons lemon juice fresh
- salt to taste
- black pepper to taste
- ½ cup Parmesan Cheese grated
for the pork fillet
- 1 pork fillet sliced in half (resulting in two even pieces of fillet, 300-400g
- olive oil for frying
- 2 garlic cloves
- rosemary fresh
- salt to taste
- black pepper to taste
Instructions
- To make the risotto, fry the onion in the a splash of olive oil in a large frying pan.
- When the onion is soft, add the garlic and fry for another 20 seconds or so then add the mushrooms. Fry until the mushrooms are golden brown then add the rice.
- Stir to coat the rice in the oil and aromatics then add the wine. Allow the wine to reduce then stir in the stock, ladle by ladle. Allow the rice to absorb the stock before adding more and stirring continuously. It is this continuous stirring that creates the creaminess risotto is known for.
- When the risotto has absorbed approximately half of the liquid, start tasting it regularly as a good risotto can quickly be ruined by over cooking. Your risotto might also not need all the stock or it might need more, it all depends on the rice's absorbency.
- When the risotto is cooked to your preference, stir in the butter and Parmesan and season to taste with lemon, truffle oil (if using), salt and pepper.
- Half way through making the risotto, heat a large pan over medium-high heat and add a splash of olive oil.
- Season the pork fillet then add to the pan and allow to brown all over.
- Add the garlic and rosemary and allow to cook until the pork is cooked to your preference.
- Remove the pork from the pan and allow to rest for 5-10 minutes.
- Slice into thick slices and serve with the risotto.
Nutrition Information
Show Details
Calories
584kcal
(29%)
Carbohydrates
48g
(16%)
Protein
44g
(88%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Cholesterol
129mg
(43%)
Sodium
1944mg
(81%)
Potassium
702mg
(15%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1120IU
(22%)
Vitamin C
2.8mg
(3%)
Calcium
320mg
(32%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 48g | 16% |
| Protein | 44g | 88% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 129mg | 43% |
| Sodium | 1944mg | 81% |
| Potassium | 702mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 320mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
40 reviews
Excellent
Other Recipes
You'll Also Love
