Ingredients:
Risotto:
1 1/2 cups arborio rice (the one I used has dried mushrooms in it)
5 cups chicken stock
1 cup parmesan cheese
salt and pepper to taste
3 tablespoons butter
1 packed cup of spinach, optional
1/3 cup dried cranberries, optional
Pork:
2 pork loins, I buy the pack at Costco and cook one package at a time (there are 2 per package)
2 tablespoon balsamic vinegar
1/4 cup olive oil
1 teaspoon garlic salt
2 teaspoons herbs de provence seasoning
1/2 teaspoon pepper
1 teaspoon salt
1/4 cup brown sugar
Method:
Prepare the marinade for the meat. Combine all ingredients in the bottom of a 9x13 baking dish. Add the pork loins and coat them in the marinade. Let it sit at room temperature while the oven heats to 375 degrees.
While the oven heats up start the rice. Add the butter and rice to a heavy bottom oven safe pot with a lid. I used a Staub dutch oven. Cook for 5 minutes over medium heat, until the rice has become lightly toasted and smells nutty. Add the chicken stock and bring to a boil. Cover with the lid and pop it in the oven. Add the meat at the same time, uncovered. Cook for 30 minutes.
Remove the rice from the oven. There should be a little liquid left that has not been absorbed. If not, add 1/2 cup of water. Add the cheese and stir with a wooden spoon for 30 seconds until it becomes creamy. Check for seasoning. Stir in the spinach and dried cranberries if desired.
Take the meat out for just a minute and spoon the juices over it. Set the oven to broil and broil the meat for 5 minutes, watching it closely. Once it has browned nicely on top remove it from the oven. Let it sit for 5 minutes before slicing. Plate with a big helping of risotto, a few slices of pork and some pan juices spooned over the top.
