Alessi Pork Tenderloin
Author: 
Serves: 8
 
Recipe from Alessi Foods Alice’s Tips: This recipe calls for 2-2 ½ lb pork tenderloin. Most grocery stores sell pork tenderloin in 1-1.25 lb packages so you can use 2 (1 lb) tenderloins for the recipe. When you are ready to dredge the pork, fill a 2-gallon plastic bag with the flour, ground pepper and I also add about a tsp of Alessi salt. Put the tenderloins in the bag and shake until coated. When cooking the risotto, I have a gas stove so it tends to heat fast so I just cook it without the lid on the pan and keep the heat low. If rice sticks to the pan, I add a bit of water and it will keep it creamy. To reach a pork temperature of 145, I cooked my pork for 35 minutes in a 400-degree oven.
Ingredients
  • 1 package Alessi Porcini Mushroom Soup
  • 2- 2½ lb. pork tenderloin
  • 1 cup flour
  • 2 tablespoons freshly ground Alessi Peppercorns
  • 3 tablespoons butter
  • ½ cup Alessi White Balsamic Vinegar, divided
  • 1 package Alessi Funghi Risotto
Instructions
  1. Preheat oven to 400.
  2. Bring 3½ cups of water to a boil. Add porcini mushroom soup and whisk while boiling for 1 minute. Reduce heat to medium and simmer for 15 minutes, stirring occasionally.
  3. Meanwhile, dredge pork in flour and then roll in peppercorns to coat evenly. In a large sauté pan, melt butter over medium-high heat. Sear pork loin until browned on all sides, then transfer to a baking dish. Add balsamic vinegar to pan to deglaze and pour liquid over the pork.
  4. Spoon all of the cooked soup over pork in baking dish. Bake in the oven until the internal temperature at the thickest part has reached 145. Meanwhile, cook the risotto according to package directions.
  5. Let cooked pork rest 5-10 minutes before slicing into 1” thick slices. Serve pork with the risotto and spoon porcini mushroom gravy over the pork and risotto.
Recipe by Dining with Alice at https://diningwithalice.com/twin-cities-live/alessiporktenderloin/