Food & Drink – Beer Glazed Pork Tenderloin

Every three months another Food & Drink magazine is released and I rush to the LCBO to covertly grab a copy for myself and one for my mom. I pour over the pages filled with beautiful photographs and recipes for cocktails and other yummy things. Although this magazine is basically my porn, cialis I had never actually cooked anything from its pages until the other day. GC started a new job (yay!) and for his first day, buy I made him a congratulatory dinner: Beer-glazed pork tenderloin with cranberry gruyere risotto.

201306046This recipe immediately jumped off the page at me. It combines so many of my favourite ingredients (cheese, check beer, pork and risotto) into a truly unique dish. The flavours are seasonal and this meal would make a great dish for a holiday party. The fruity tastes of the cranberry cut the rich, nutty flavours from the cheesy risotto.

The pork is perfectly cooked because it is cooked to a specific internal temperature using a meat thermometer. I had never used a meat thermometer before and it is now my favourite kitchen utensil. The glaze is fruity and delicate, and works in tandem with the fruity risotto.

We absolutely loved this dish and I would suggest making it again and again. The recipe from Food & Drink is below the cut – happy munching!

Gruyere and Cranberry Risotto

2 tbsp (30 mL) olive oil
1 cup (250 mL) shallots or onion, finely chopped
2 tbsp (30 mL) garlic, finely chopped
2 tsp (10 mL) fresh thyme or sage, finely chopped
Pinch of salt
1 cup (250 mL) arborio or carnaroli rice
1 tsp (5 mL) lemon juice
4 cups (1 L) beef stock, warmed
¼ cup (60 mL) dried cranberries
2 tbsp (30 mL) unsalted butter
½ cup (125 mL) good quality Gruyère
or Emmenthal cheese, grated
Pork Tenderloin
2 medium pork tenderloins, about ¾ lb (375 g) each, cut into halves if needed to fit pan
Salt and freshly ground pepper, to taste
2 tbsp (30 mL) unsalted butter
2 tsp (10 mL) fresh sage, finely chopped
½ cup (125 mL) beer, preferably the St-Ambroise
2 tbsp (30 mL) apricot jam
1. Preheat oven to 350°F (180°C).2. Start with the risotto. In a large pot or saucepan heat oil over medium. Add shallots, garlic, thyme and a pinch of salt. Cook until shallots are fully tender, about 10 minutes.3. Stir in rice, combine well with shallots. Add lemon juice. Add enough stock to come to the surface of the rice. Stir well. When the stock has been absorbed continue to add stock ½ cup (125 mL) at a time, adding more when the last addition has been absorbed. Continue adding stock until the rice is al dente (or tender but not mushy), about 20 minutes. If the rice is still too firm and all stock is used continue to cook with water. Stir in cranberries during the last few minutes of cooking. Just before serving, stir in 2 tbsp (30 mL) butter and Gruyère until melted.

4. While risotto is cooking, season pork generously with salt and freshly ground pepper. In an ovenproof pan that just fits the pork, heat 1 tbsp (15 mL) butter over medium-high. Brown pork all over, about 10 minutes total. Place pan in preheated oven and cook to internal temperature of 150°F (65°C). Remove pork from pan, cover with foil to keep warm.

5. In the same pan, add remaining 1 tbsp (15 mL) butter, sauté sage for 1 minute over medium. Add beer and apricot jam. Reduce over medium heat to desired consistency.

6. Slice pork and serve on top of the risotto. Drizzle with reduced glaze.

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