Herby roast pork with pea and ricotta risotto

Herby roast pork with pea and ricotta risotto
  • Serves icon Serves 4
  • Time icon Takes 20 min to make, 30 min to cook, plus resting

This delightful pork recipe is taken up another notch by the accompanying cheesy risotto. A great dinner party dish.

Nutrition: per serving

Calories
770kcals
Fat
26g (8.1g saturated)
Protein
54.3g
Carbohydrates
79.6g (4.1g sugar)
Salt
2.8g
Calories
770kcals
Fat
26g (8.1g saturated)
Protein
54.3g
Carbohydrates
79.6g (4.1g sugar)
Salt
2.8g

Ingredients

  • Bunch of fresh flatleaf parsley
  • Handful fresh sage
  • 50g dried breadcrumbs
  • 4 tbsp olive oil
  • 1 (approx 400g) pork tenderloin
  • 1 onion, finely chopped
  • 300g arborio risotto rice
  • 1 glass white wine
  • 1.6-1.8 litres hot chicken stock
  • 150g fresh peas
  • 100g ricotta
  • 50g grated Parmesan

Method

  1. Preheat the oven to 190°C/fan170°C/gas 5. Whizz the parsley, sage, breadcrumbs and 3 tbsp of the olive oil in the small bowl of a food processor, season well and use to coat the pork. Place in a roasting tin and roast for 25-30 minutes until just cooked. Set aside, loosely covered with foil, to rest.
  2. Meanwhile, heat the remaining oil in a saucepan over a medium heat and gently fry the onion for 5 minutes. Add the rice and stir for a couple of minutes before adding the wine, stirring until it is completely absorbed. Season the risotto, then add the hot stock, a ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  3. When the risotto is nearly ready, blanch the peas in boiling water for 1-2 minutes, drain, then stir into the risotto with the ricotta and Parmesan. Cover the pan with a lid, remove from the heat and leave to stand for 5 minutes. Slice the rested pork into thick slices and serve immediately with the pea and ricotta risotto.

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