Pork Tenderloin Risotto Bake - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 onion, chopped
2 garlic cloves, minced
3 cups mixed mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups arborio rice
4 cups chicken stock
3/4 cup white wine
1 cup frozen peas
3/4 cup parmesan cheese
2 pork tenderloin, 1-1/2 pounds total
1 teaspoon dried rosemary, crumbled
Topping
2 cups fresh breadcrumbs
1/4 cup pine nuts, toasted
2 tablespoons fresh parsley, chopped
3 tablespoons butter, melted

Preparation

In a large saucepan, heat 1 tablespoons of the oil over medium heat.
Fry the onion, garlic, mushrooms and 1/4 teaspoons each of the salt and pepper, stirring occasionally, until softened and the mushroom liquid is evaporated, about 5 minutes.
Add the rice and stir to coat the grains.
Add the stock and wine and bring to a boil.
Cover and reduce the heat to low; cook, stirring once, until the rice is almost tender, about 10 minutes.
Add the peas and parmesan cheese.
Scrape into a 13\" x 9\" baking dish.
Meanwhile, cut the pork into 2\" thick slices.
With a meat mallet, pound to 1/4\" thickness. Sprinkle both sides with rosemary and the remaining salt and pepper.
In a skillet, heat the remaining oil over medium-high heat and brown the pork.
Arrange on top of the risotto.
To make the topping, stir together the bread crumbs, pine nuts and parsley, then drizzle with the butter, tossing to combine.
Sprinkle over the pork.
Cover with foil and bake in a 375 degree F oven for 20 minutes.
Uncover and bake until the topping is golden, about 10 minutes.