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Category: Main courses

Spiced pork tenderloin with roasted apples and pumpkin risotto

Spiced pork tenderloin with roasted apples and pumpkin risotto
Glenn Koenig / Los Angeles Times

It’s officially fall. And for many, the seasonal change has nothing to do with the weather or a date on the calendar. Fall is here because Starbucks is once again offering its signature pumpkin spice latte. Never mind that the ... Read more

Total time: 1 hour, 10 minutes | Serves 4 to 8

Spiced pork tenderloin with roasted apples

  • 3 tablespoons olive oil, plus more as needed
  • 3 cloves garlic, mashed or finely minced
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 1/4 teaspoon salt
  • 1 tablespoon maple syrup
  • 2 (1-pound) pork tenderloins
  • 4 tart apples, such as Braeburn, McIntosh or Granny Smith, peeled, cored and quartered
  • 1/4 cup dry white wine
  • 1 cup chicken broth
  • 2 tablespoons cold butter, cut into small pieces

Step 1Heat the oven to 425 degrees. In a large bowl, combine the 3 tablespoons olive oil, garlic, cinnamon, nutmeg, ginger, allspice, salt and maple syrup. Add the tenderloins to the bowl and toss them with the spice mix to coat.

Step 2Heat a large oven-proof sauté pan (large enough to hold the tenderloins and apples) over medium-high heat until hot. Add enough oil to just coat the surface, then add the tenderloins and sear on all sides.

Step 3While the pork is searing, toss the apples in the large bowl with any remaining spice mix to coat. When the tenderloins are seared, remove the pan from heat and scatter the apples around the tenderloins in the pan.

Step 4Place the pan in the oven and roast until a thermometer inserted in the center of the tenderloins reaches 140 degrees, 20 to 25 minutes, or to desired doneness.

Step 5Remove the pan from the oven and remove the tenderloins and apples from the pan to a platter or cutting board to rest. Place the pan on the stove over medium-high heat. Deglaze the pan with the white wine, scraping the bottom of the pan to dislodge any browned bits. Stir in the chicken broth and simmer until the sauce is reduced by about two-thirds and slightly thickened, about 3 minutes. Remove the pan from heat and stir in the butter bits to further thicken the sauce and add a nice sheen.

Step 6Gently toss the apples with the sauce to coat, and place the apples on a platter. Slice the tenderloins and arrange with the apples on the platter.

Pumpkin risotto

  • 6 cups vegetable broth, more as needed
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 onion, cut into ¼-inch dice
  • 1 large clove garlic, minced
  • 1 1/2 cups vialone nano or arborio rice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/3 cup dry white wine
  • 1 1/2 cups pumpkin purée, divided
  • Salt and pepper
  • 1/3 cup chopped toasted walnuts
  • Walnut oil
  • Grated Parmigiano-Reggiano, to taste

Step 1In a medium saucepan, bring the vegetable broth to a simmer over medium heat.

Step 2Meanwhile, in a large heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat. Stir in the onion and garlic, and cook, stirring frequently, until the onion is translucent and just begins to color, 8 to 10 minutes.

Step 3Stir in the rice and nutmeg and cook, stirring frequently and coating the rice with the fat, until the rice just begins to toast, about 3 minutes.

Step 4Add the wine and continue to stir, cooking until the wine is mostly absorbed.

Step 5Add a ladleful of broth and cook, stirring constantly, until the broth is almost completely absorbed. Continue adding an additional ladle of broth as each is absorbed by the rice.

Step 6After 10 minutes of cooking the rice, stir in 1 cup of the pumpkin purée with another ladle of broth. Season with one-half teaspoon salt and a pinch of pepper.

Step 7Continue cooking the rice, stirring in additional broth as needed, until the rice is slightly al dente, about another 10 minutes.

Step 8Stir in the remaining purée, the chopped walnuts and 2 tablespoons walnut oil. Season as desired, and stir in additonal broth as desired for a creamy consistency. Serve each portion with a light drizzle of walnut oil and a sprinkling of freshly grated cheese.

Each of 8 servings:
Calories 546; Protein 30 grams; Carbohydrates 47 grams; Fiber 5 grams; Fat 25 grams; Saturated fat 7 grams; Cholesterol 91 mg; Sugar 16 grams; Sodium 1,152 mg
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