This month, we are going to take the classic (but boring) pork chop with rice and gravy and do some very wonderful things to it.  For starters, we will eliminate the need for gravy by keeping the pork juicy and the rice creamy.  By using a pork tenderloin, we get a much thicker and more tender cut of meat.  This will aid in the juiciness and texture.  For the rice, we will use a short grain rice and implement the risotto method of cooking.  This will make the rice rich and creamy.  The lemon in the risotto will accent the salty crust on the pork.  Don’t worry – It’s easy to do and you will love the results.

Cajun Pork Tenderloin

Ingredients:

• Peanut oil (Canola or Vegetable work as well)
• A 1.5 to 2 pound Pork Tenderloin
• Spice Rub (I use Tony Chachere’s Creole Seasoning)
• A Deep Fryer or Large Pot and Thermometer suitable for deep frying

Directions:

1. Trim the tenderloin of any fat or silverskin.
2. Heat the oil in the deep fryer or large pot to 350 F.
3. Liberally rub the entire tenderloin with the spice rub.
4. Deep fry at 350 F for 9 minutes per pound.
5. Allow the pork to rest, tented with foil, for at least 10 minutes.

Don’t be afraid of medium to mid-rare pork.  Do you know why most fried pork chops are tough and flavorless?  Because they are overcooked!  Mid-rare pork is just as safe as mid-rare beef.

Perfect Medium to Mid-Rare Pork

Lemon Risotto

Ingredients:

• 1 cup short grain rice (Arborio rice is usually the best bet)
• 1 medium shallot, minced
• 3 tablespoons unsalted butter
• 1/2 cup of dry white wine
• 2.5 cups of chicken stock
• 2 tablespoons mascarpone
• 2 tablespoons parmesan cheese
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Directions:

1. Put the chicken stock in a lidded pot and heat to and maintain a simmer.  It is important that you do not use cold stock when making risotto.
2. Heat 2 tablespoons of butter in a sauce pan over medium-high heat and sautee the shallot until translucent – about 5 minutes.
3. Add the rice and reduce the heat to medium.  Sautee the rice to loosen up the starch – about 3 minutes.
4. Add the wine and let it reduce almost completely.
5. Add enough warm stock to just cover the rice.
6. Cook, stirring continuously until all of the liquid is absorbed.
7. Continue adding stock (just to cover the rice) and cooking (stirring continuously) in batches until all of the stock is used.  It should take about 20 minutes total.
8. Remove from heat and stir in the mascarpone, parmesan, lemon juice, and 1 tablespoon of butter until everything is incorporated and creamy.
9. Season with salt and pepper to taste.

You can serve the rice on the side; however, I prefer to slice the pork and rest it on top of the risotto.  Some fresh basil and grated parmesan on top would be a nice addition as well.

Rich, Creamy Risotto