Pork Tenderloin with Cheddar Apple Risotto

  • serves 0

Black Diamond Extra Old Cheddar makes this Pork Tenderloin recipe unmatchable in taste, with a tasty risotto compliment.

Courtesy of Black Diamond

154 Ratings
Directions for: Pork Tenderloin with Cheddar Apple Risotto


¼ cup (50 mL) Lactantia Butter

1 ½ cup (375 mL) sliced cremini mushrooms

1 cup (250 mL) chopped onion

1 large clove garlic, minced

2 tsp (10 mL) dried thyme leaves, crushed, divided

2 ½ cup (625 mL) apple juice

1 cup (250 mL) Italian-style Arborio rice

2 cup (500 mL) sliced red apple

1 ½ lb(s) (750 g) pork tenderloin (about 2 large)

2 Tbsp (30 mL) Lactantia Butter

1 ½ cup (375 mL) Black Diamond Extra Old Cheddar Cheese, finely diced and divided


1. Place the 1/4 cup (50 mL) butter in a 9-inch (23 cm) square glass baking dish. Microwave* on HIGH (100%) 1 minute to melt. Stir in mushrooms, onion, garlic and 1 tsp (5 mL) of the thyme. Cook, uncovered, on HIGH (100%) 5 minutes.

2. Stir in apple juice and rice. Cook, uncovered, on HIGH (100%) 10 minutes. Add apple; stir mixture well and cook on HIGH (100%) 10 minutes longer or until rice is tender.

3. Meanwhile, cut pork into 12 pieces and flatten slightly between sheets of wax paper. Sprinkle both sides of meat with remaining 1 tsp (5 mL) thyme, salt and pepper. Melt the 2 tbsp (30 mL) butter in a large non-stick frypan, over medium-high heat. Cook meat 2 to 3 minutes per side or until just cooked through. Remove from pan. Cover and keep warm.

4. Remove rice from microwave; stir in 1 cup (250 mL) of the Black Diamond Extra Old Cheddar Cheese. Cover and let stand 5 minutes.

5. To serve, spoon risotto onto dinner plates. Top each serving with 2 slices of pork and any juices collected from the meat. Garnish with remaining diced Cheddar and fresh sprigs of thyme.

See more: Pork, Cheese, Fruit, Italian, Rice/Grain, Main, Dinner, Eggs/Dairy, Fall


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