Pork Tenderloin

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Pork Tenderloin

  • 800 g to 1 kg - pork tenderloin, uncooked
  • 30 ml/2 Tbsp - extra virgin olive oil
  • to taste - pepper, ground
  • to taste - sea salt, fine

Onion Confit Demi-glace Sauce

  • 30 g/2 Tbsp - butter
  • 4 - yellow onions, chopped
  • 30 g/2 Tbsp - granulated sugar
  • 60 ml/ ¼ cup - balsamic vinegar
  • 240 ml/1 cup - demi-glace base sauce
  • 7 g/1 tsp - thyme, dried
  • to taste - salt
  • to taste - pepper, ground

Arborio Rice Risotto

  • 60 ml/ ¼ cup - extra virgin olive oil
  • 240 g/1 cup - arborio rice
  • ¾ litre/3 cups - chicken stock
  • to taste - salt
  • to taste - pepper
  • 120 ml /½ cup - 33% heavy cream
  • ½ bunch - flat Italian parsley
  • 100 g/ ½ cup - Pecorino Romano cheese, grated
  • to taste - horseradish

Parsnip Chips

  • 1 piece (large) - parsnip, sliced paper-thin
  • 30 ml/2 Tbsp - olive oil


Preparation

Alberta Pork Tenderloin
Preheat oven to 175°C / 350°F. Season the pork with salt and pepper. Sear briefly with olive oil over high heat in an ovensafe frying pan. Transfer the pan to the oven and roast for 15 minutes or to desired doneness. Let rest for a few minutes before slicing.

Onion Confit Demi-glace Sauce
On the stovetop, melt the butter over medium heat in a skillet. Add the onions and sugar, stirring frequently until onions begin to turn golden. Add the balsamic vinegar, demi-glace base sauce, thyme, salt and pepper.

Simmer mixture for 25 minutes, stirring two or three times during that time. Remove from heat and cover.

Arborio Rice Risotto
Using a heavy saucepan, heat up olive oil and coat rice evenly. Slowly and gradually add in chicken stock and simmer until all liquid has evaporated. Add in cream, chopped parsley and Romano cheese. Check seasoning and add horseradish to taste. Set aside and keep warm until ready to use.

Parsnip Chips
Parsnip chips are made by placing paper-thin slices of parsnips lightly sprayed with olive oil in a hot oven (190°C /375°F). They are heated until crisp and browned and can be made ahead of time.

Plating

Cut the pork into thick slices, placing several pieces on a plate. Drizzle the onion confit demi-glace sauce around the meat. Serve with fresh risotto and seasonal vegetables. Finish with fresh parsnip chips.

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