Home   Ι   Contact

Apple Risotto with Grilled Pork Tenderloin and Apple Salsa

Mon Sep 22, 2008

Apple Risotto

The perfect autumn dish and way to use all the varieties of apples you find at the farmers’ market. I used Newton Pippins for the risotto and a combination of Spitzenberg, Red Stripe and Muutsu for the salsa.

Apple Risotto with Grilled Pork Tenderloin and Apple Salsa

Pork Tenderloin
1 cup brown sugar
¾ cup coarse kosher salt
1 tbsp juniper berries
1 tbsp peppercorns
5 cardamom pods
1 tsp fennel seed

Combine ingredients in a large zip-top bag. Add whole pork tenderloin and add enough warm water to completely submerge the pork. Shake to dissolve sugar and salt. Refrigerate minimum 1 hour and up to 3 hours.

Heat grill. Brush tenderloin with olive oil and place on grill. Cook about 7 minutes on each side or until the internal temperature reaches 140 degrees for medium rare (the temperature will increase about 10 degrees after you take it off the grill). Let rest 15 minutes before slicing into ¾-inch pieces.

Apple Risotto
adapted from Silver Spoon
1/2 tsp lemon zest
2 Newton Pippin apples, diced
4 tbsp butter
6 cups vegetable stock
2 tbsp olive oil
2 cups Arborio rice
5 tbsp dry white wine
2 tbsp parmigiano reggiano, freshly grated
salt and pepper to taste

Melt 1 tbsp of butter in a sauté pan. Add apples and lemon zest. Sauté for 4-5 minutes, until apples are beginning to soften.

Bring the stock to a boil in a large saucepan. Meanwhile, heat the olive oil in a skillet. Add rice and stir until coated in oil. Sprinkle with wine and cook until evaporated. Add a ladleful of stock, stirring until it has been absorbed. Continue adding stock a ladleful at a time, stirring until absorbed before adding another. Add apples to the rice mixture about six minutes into cooking the risotto. When the rice is almost tender, stir in the cheese and remaining butter. Season to taste.

Apple Salsa
2 tbsp sugar
2 tbsp cider vinegar
2 tbsp lemon juice
½ tsp chile flakes
3 apples, cored ad chopped
1 tbsp tarragon

Stir sugar, vinegar, lemon juice and pepper flakes in a small saucepan. Bring to a boil. Add a half of the apples and cook until the apples are soft. Remove from heat. Mash the apples with a potato masher or an immersion blender. Stir in tarragon and the other half of the apples. Chill for 1 hour.

Serve the sliced pork over the risotto topped with the apple salsa.

Del.icio.us Digg Google Bookmarks Technorati StumbleUpon

4 Responses to “Apple Risotto with Grilled Pork Tenderloin and Apple Salsa”

  1. kat Says:

    Oh, I make risotto all the time but never apple risotto, I bet its so good.

  2. [eatingclub] vancouver || js Says:

    Intriguing: apple in risotto. But the flavour combinations work, so everything’s all good. Yummy!

  3. Sophie Says:

    I’m a big fan of pork tenderloin and I love the idea of an apple salsa, what a tasty idea :)! I would love to include your recipe in our pre-loaded Demy, the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you’re interested.

    To find out more about the Demy, you can visit this site:


  4. Columbus Foodie » Blog Archive » September 2008 Roundup Says:

    […] Ground Beef & Bulghur Kibbe with Whole Wheat & Cornmeal Socca from The Spiced Life, Apple Risotto with Grilled Pork Tenderloin and Apple Salsa from SpicySaltySweet, Chicken Pulao from Sunita’s World, American-Italian […]

Leave a Reply

About Leah



  • 101 Cookbooks
  • Bitten
  • Bubbe Maisse (aka Deborah Stoll)
  • Cook & Eat
  • Delicious Days
  • Epicurious
  • Food Network
  • Food Porn Daily
  • Foodwoolf
  • FP Daily
  • Grub Street
  • Mario Batali
  • Matt Bites
  • Mooncici Design
  • Orangette
  • Pinch My Salt
  • Serious Eats
  • Slow Food
  • Swirling Notions
  • The Grinder
  • The Pour
  • Vinography
  • White on Rice Couple
  • Wrightfood

  • Entries (RSS)
    Comments (RSS).

    powered by WordPress

    Currently Loving

  • Bookmarks

    • a platter of figs
    • Michael Franti & Spearhead