🍽️ Pork Fillet in Balsamic Glaze with Creamy Pistachio Risotto

Name: Pork Fillet in Balsamic Glaze with Creamy Pistachio Risotto
Total time: 30 min
Yield: 4 servings
Ingredients: Pork fillet 600 g; Balsamic vinegar, dark 6 tbsp; Honey 1 tsp; Vegetable broth 900 ml; Garlic cloves 1 pcs; Shallots 2 pcs; Oil 4 tbsp; Risotto rice 300 g; Dry white wine 100 ml; Salt pinch; Black ground pepper pinch; Pistachios 6 tbsp; crème fraîche 150 g

479 kcal · 30 min · 4 servings

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Ingredients

Pork fillet 600 g
Balsamic vinegar, dark 6 tbsp
Honey 1 tsp
Vegetable broth 900 ml
Garlic cloves 1 pcs
Shallots 2 pcs
Oil 4 tbsp
Risotto rice 300 g
Dry white wine 100 ml
Salt pinch
Black ground pepper pinch
Pistachios 6 tbsp
crème fraîche 150 g

Instructions

1. Rinse the pork fillet under cold water and pat it completely dry with a kitchen towel.
2. Cut the meat into medallions approximately 5 centimeters thick.
3. Mix balsamic vinegar and honey in a bowl.
4. Place the meat pieces in the marinade and let them marinate.
5. Bring the vegetable broth to a boil in a pot.
6. Keep the broth warm until you need it.
7. Peel the garlic and chop it finely.
8. Halve the shallot, peel it, and dice it finely.
9. Heat 2 tablespoons of oil in a separate pot over medium heat.
10. Add the diced shallot and chopped garlic to the hot oil.
11. Sauté the vegetables for about 2 minutes until they become translucent.
12. Add the rice to the pot and toast it lightly for 1 to 2 minutes.
13. Make sure the rice sticks slightly to the bottom of the pot.
14. Deglaze the rice with white wine.
15. Let the alcohol evaporate completely.
16. Add one ladle of hot broth so that the rice is lightly covered.
17. Stir the rice.
18. Let the risotto cook for about 20 minutes, stirring occasionally.
19. Add more broth gradually so that the rice remains lightly covered.
20. Heat 2 tablespoons of oil in a frying pan.
21. Take the meat pieces out of the marinade.
22. Season the meat with salt and pepper.
23. Fry the medallions in the hot oil for about 4 minutes.
24. Deglaze the meat with the remaining marinade.
25. Turn off the heat.
26. Let the meat rest covered for about 5 minutes.
27. Remove the pistachios from their shells.
28. Chop the pistachios coarsely.
29. Add the pistachios to the risotto in the last 5 minutes of cooking time.
30. Stir the crème fraîche into the finished risotto.
31. Season the risotto to your taste.
32. Plate the risotto together with the balsamic fillet.
33. Serve the dish and enjoy your meal!

Nutrition per serving

kcal: 479
Protein: 31 g · Fett/Fat: 27 g · Carbs: 33 g