Tuesday, February 23, 2010

Monday: Risotto and Pork tenderloin

For the risotto we used onions, garlic, diced carrots, and radicchio. Kristen did the stirring. :-)

For the pork I made a relish (salsa, pesto, whatever) from finely diced dried tomatoes, chopped pine nuts, parsley, smashed garlic, minced onion, balsamico, salt, and rapeseed oil. The tenderloin itself I browned on all sides and then did in a slow oven (80C) until it hit serving temperature.

Verrrrry nice.

1 comment:

Anonymous said...

Kristen is the best risotto cooker I've ever met. You are so so lucky.