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🍽️ Braised Pork Tenderloin with Beetroot Risotto

654 kcal · 30 min · 4 servings

Ingredients

• Pork fillet 600 g
• Garlic cloves 1 pc.
• Thyme, fresh 10 g
• Olive oil 4 tbsp
• Balsamic vinegar, dark 3 tbsp
• Salt pinch
• Pepper, black ground pinch
• Vegetable broth 900 ml
• Shallots 1 pc.
• Beetroot, pre-cooked 500 g
• Apples, red 1 pc.
• Arugula 100 g
• Oil 3 tbsp
• Risotto rice 300 g
• Red wine, dry 100 ml
• Parmesan, grated 100 g

Instructions

1. 1. Rinse the pork tenderloin under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Cut the pork tenderloin into bite-sized pieces.
4. 4. Peel the garlic clove and chop it finely.
5. 5. Wash the thyme sprigs and dry them.
6. 6. Carefully pluck the thyme leaves from the stems.
7. 7. Mix the garlic, thyme leaves, olive oil, balsamic vinegar, salt, and pepper in a bowl.
8. 8. Place the meat pieces in the marinade and toss them well.
9. 9. Bring the vegetable broth to a boil in a pot.
10. 10. Keep the broth warm until you need it.
11. 11. Halve the shallot and peel it.
12. 12. Cut the shallot into small cubes.
13. 13. Drain the beetroot.
14. 14. Cut the beetroot into small cubes.
15. 15. Wash the apple.
16. 16. Quarter the apple.
17. 17. Grate the apple quarters coarsely.
18. 18. Wash the arugula.
19. 19. Dry the arugula well.
20. 20. Heat 1 tablespoon of oil in a pot over medium heat.
21. 21. Add the shallot cubes to the hot oil.
22. 22. Sweat the shallots for about 2 minutes.
23. 23. Wait until the shallots are colorless.
24. 24. Add the rice, beetroot, and grated apple to the pot.
25. 25. Toast the ingredients lightly for about 2 minutes.
26. 26. Make sure the rice sticks slightly to the bottom of the pot.
27. 27. Deglaze the mixture with red wine.
28. 28. Let the alcohol evaporate completely.
29. 29. Add a ladle of hot broth to the rice.
30. 30. Stir the risotto.
31. 31. Cook the risotto for about 20 minutes.
32. 32. Stir the risotto occasionally.
33. 33. Add broth regularly.
34. 34. Ensure the rice is always lightly covered with liquid.
35. 35. Heat 2 tablespoons of oil in a pan over high heat.
36. 36. Take the pork tenderloin out of the marinade.
37. 37. Sear the meat for about 4 minutes.
38. 38. Deglaze the meat with the remaining marinade.
39. 39. Cover the pan.
40. 40. Finish cooking the meat over low heat for about 3 minutes.
41. 41. Finish the risotto with Parmesan.
42. 42. Season the risotto with salt and pepper.
43. 43. Place the pork tenderloin on the plates.
44. 44. Add the beetroot risotto.
45. 45. Garnish with the arugula.
46. 46. Serve the dish.

Nutrition per serving

• kcal: 654
• Protein: 36 g · Fett/Fat: 26 g · Carbs: 75 g