Jerk Pork Tenderloin with Sundried Tomato Risotto

- Jerk Pork Tenderloin with Sundried Tomato Risotto

Jerk Pork Tenderloin
½ yellow onion, chopped
6 fresh thyme sprigs, stripped
¼ cup white vinegar
2 tablespoons chopped garlic
1 habanero pepper, seeded & chopped
2 tablespoons fresh ginger, chopped
1 tablespoon soy sauce
2 tablespoons oil
2 tablespoons brown sugar
½ teaspoon Tone’s® Black Pepper
½ teaspoon Tone’s® Salt
1 teaspoon Tone’s® Cayenne
1 teaspoon Tone’s® Cinnamon
1 package Tyson® Pork Tenderloins, cleaned

•In a large bowl combine the first 12 ingredients—mix well.
•Dredge cleaned Tyson® Pork Tenderloin in the mixture. Cover tenderloin with plastic and refrigerate 4-6 hours or overnight.
•Preheat oven to 350⁰F.
•After a minimum of 4 hours, remove tenderloin and heat 2 oz. of oil in a skillet over medium-high heat.
•Sear all sides of the tenderloin then place skillet with tenderloin in the oven at 350⁰F for 12-15 minutes. Meat should be at least 140⁰F when done.
•Serve on top of risotto.

Sundried Tomato Risotto
2 tablespoons oil
½ medium onion, minced
¾ lb. Arborio rice
1 ½ cups dry white wine
2 ½ cups light chicken stock (or low-sodium chicken broth)
¾ cup heavy cream
10 sundried tomatoes, chopped
¼ cup freshly grated Parmigiano-Reggiano cheese

•In a medium-sized skillet, heat 2 tablespoons oil.
•Sauté onions until they begin to brown.
•Add rice and cook until rice begins to brown, about 3 minutes.
•Add dry white wine to deglaze.
•Once wine has almost cooked out, slowly begin to add chicken stock, just enough to cover the rice. As the rice absorbs the stock, add more stock until all stock is added. Rice should be cooking at least 19 minutes.
•Add heavy cream to thicken, stirring well. Add sundried tomatoes.
•Stir in grated cheeses and stir until creamy. Serve hot with pork tenderloin.

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