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.
This 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!