pork tenderloin recipe



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.