I found this recipe in a book, and had to try it. I'm usually not a big pork fan, since there's a common tendency for it to be dry, but this comes out moist, tastes amazing, and my guests loved it!
Ingredients:
- 1 cup risotto (Arborio rice)
- 1 boneless pork loin - about 3 lbs. (I had two small ones that came together in a package from Costco)
- 3 fresh rosemary sprigs
- 2 tbsp. olive oil
- 1 cup fruity red wine
- 2 tbsp. butter
- 1/2 finely chopped onion
- 3-5 minced garlic cloves
- 2 cups chicken broth
- 3/4 cup grated parmesan cheese
- salt/pepper
Directions:
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| The risotto will absorb the juices as it cooks |
- Chop and mince your onion/garlic - set aside.
- Season the pork loin with salt and pepper.
- Pour olive oil into a pan, lay the sprigs of rosemary in the pan, and place the pork loin on top. Sear all sides until it shows a little browning - the book suggested 5-7 minutes per side. (the oil made it splatter everywhere, so either have a screen cover over it, or use less oil - this is something I'll need to perfect the next time).
- Once the pork is seared, place it in the crockpot with the rosemary. Save what's left in the pan.
- Pour 1/2 cup of the chicken broth into the pan, cook and loosen all the leftover juices from the pork. Add in 1 tbsp. of butter, the onion and garlic - stir/cook until onions begin to look translucent.
- Add the risotto and cook until it starts to brown (I didn't notice any browning - but the book suggested 2 minutes).
- Stir in wine and remaining chicken broth.
- Pour the risotto mixture into the crockpot with the pork. Cover, and cook on High for 3-4 hours (if you're not sure it's done, check that it reaches 160 degrees on a meat thermometer).
- Once it's done, remove the pork and let it rest for 10 minutes before slicing it up.
- Add the remaining 1 tbsp. of butter, and the parmesan cheese to the risotto and mix (I didn't add the cheese, I had it on the side for anyone that wanted to sprinkle it on top - and it tasted great with or without).
- This meal was great served with cooked brussel sprouts.
Enjoy!
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