50 min. total time
Ingredients for 4 portions
| 1 | pcs | Onion |
| 4 | tbsp | Olive oil |
| 200 | g | Risotto rice |
| 100 | ml | Dry white wine |
| 450 | ml | Clear soup |
| 80 | g | Grated Parmesan |
| 100 | g | Wild garlic (fresh or frozen) |
| 600 | g | Pork tenderloin |
| 1 | tsp | Salt |
| 1 | Pinch | Pepper |
| 3 | tbsp | Sunflower oil |
Preparation
- Peel and finely dice the onion. Heat the soup, it should be hot. Heat the olive oil in a pan. Sauté the onions until translucent, add the risotto rice and roast everything together. Pour in white wine and stir until the liquid has evaporated.
- Continuously add more soup. The rice should always be covered with soup and stir to cook the risotto rice until tender. Cut the wild garlic into fine strips and add shortly before the end of cooking. Season with Parmesan and taste with salt.
- Remove all tendons and silver skin from the pork tenderloin (trim). Season with salt and pepper. Heat the sunflower oil in a pan. Sear the pork tenderloin on all sides. Roast in a preheated oven at 160 degrees Celsius for another 15 minutes. Serve the sliced meat with the finished wild garlic risotto.
Nutrition score
600
29,47 g
48,24 g
40,29 g
50 min. total time | 10 min. preparation time | 40 min. cook & rest time
