Marinated Pork Fillet on risotto

Name: Marinated Pork Fillet on risotto
Total time: 5400 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 x 500g pork fillets (If serving 4); Tbsp or so of allspice; 2 cloves garlic diced; 4 heaped tbsp of tomato sauce; 1 heaped tbsp of runny honey; 1 tbsp soy sauce (preferably low salt); 3 tbsp apple juice; 2 tbsp Worcestershire sauce; 2 tbsp HP sauce; 2 litres Chicken stock; Baby spinach; 1 onion diced; Parmesan to garnish; 2 cups arborio rice

Louis Quinn @Bonesy

Marinated Pork Fillet on risotto

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Ingredients

1 hour 30 mins

4 servings

2x 500g pork fillets (If serving 4)
Tbspor so of allspice
Marinade
2 clovesgarlic diced
4heaped tbsp of tomato sauce
1heaped tbsp of runny honey
1 tbspsoy sauce (preferably low salt)
3 tbspapple juice
2 tbspWorcestershire sauce
2 tbspHP sauce
Risotto
2 litresChicken stock
Baby spinach
1onion diced
Parmesan to garnish
2 cupsarborio rice

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Steps

1 hour 30 mins

1

Prepare marinade by dicing garlic, then add all remaining sauce ingredients with a pinch of salt, then mix well.
2

Cut pork fillet/s down the middle and open like a book.
3

Rub allspice into middle of pork fillet as well as salt and pepper
4

Cook onions until translucent
5

Make sure oven is turned on to 190 degrees Celsius fan bake.
6

Rice goes in for a minute or so then cup of white wine til cooked away
7

After wine has gone in to risotto, heat a pan and pan fry the pork fillet on both sides til golden brown.
8

Remove pork fillet from pan and place in oven casserole dish (or roasting tray). Cover in marinade, leaving a small amount for the end
9

Place dish with pork in it, into preheated oven at 190 degrees Celsius fan bake, for 20 mins
10

While pork is cooking in oven, slowly incorporate the baby spinach into the risotto, adding ladles of warmed chicken stock as and when required.
11

Remove pork from oven and onto tinfoil. Wrap tightly and let rest for 10 mins.
12

Grate a cup or so of parmesan and add to risotto as the last of the stock cooks out.
13

Remove pork from the tinfoil, coat liberally with remaining marinade and then cut into half inch wide slices.
14

Serve the now creamy risotto on to a shallow dished bowl with the pork on top/to the side.