I was excited to see this recipe since I love risotto and was really excited for trying it made out of bulgur instead of white rice. I found this recipe in the November/December issue of clean eating.
The only change I would make next time would be to use fresh instead of dried mushrooms, although I’m not sure the amounts.
Pork Tenderloin with bulgur risotto and apple cider glaze
Serves 6
Ingredients:
- 1/3 c mixed dried mushrooms (or use a cup or so of fresh mushrooms)
- 2 T olive oil
- 2 8 or 9-oz pork tenderloins, trimmed of visible fat
- salt and pepper to taste
- 2 tsp crushed fennel seeds
- 1 c whole-grain medium bulgur
- 1/2 c leeks, diced
- 1 clove garlic, minced
- 1/2 c apple cider
- 1 sprig thyme
- 1 1/2 c fresh spinach leaves, chiffonade cut
- 1/4 c grated Parmesan cheese
- 1 T fresh lemon juice
Instructions:
- Soak mushrooms in 2 1/2 c hot water until softened. Drain and reserve soaking liquid. Roughly chop mushrooms and set aside
- Rub oil all over tenderloins, season with salt and pepper and roll in fennel seeds. Heat a nonstick skillet over medium-high heat and sear pork in pan until all sides are golden brown. This should take about 5 minutes.
- Remove the pork from the pan and set aside. Add mushroom-soaking liquid to the pan. Scrape any flavorful bits from the bottom of the pan and pour it into the slow cooker.
- Add bulgur, leeks, chopped mushrooms and garlic to the slow cooker and stir well. Arrange the tenderloin on top of the bulgur mixture.
- Cook on low for 2 hours or until the meat thermometer registers 160 F
- Remove the tenderloin from slow cooker and cover it lightly with foil to rest for 5 minutes.
- Meanwhile add spinach and cheese to the bulgur and cover for 2 minutes.
- Add lemon juice and season with salt and pepper.
- Thinly slice pork, brush with warm reserved apple cider glaze (below). Serve with bulgur risotto.
Apple Cider Glaze
- Bring cider and thyme to a boil in a small saucepan on medium-high heat.
- Gently boil until the liquid has reduced to about 2 T.
- Remove the liquid from heat and discard the thyme and set aside
Nutritionals (3 oz pork and 4 oz bulgur risotto): Calories: 320, Fat: 11 g, Carbs: 26g, Fiber 6g, Protein: 29g, Sodium: 160 mg.
