We were running late. I realised I had just over 20 minutes to get dinner on the table. Frozen pizzas were sounding appealing when I remembered I had a pork tenderloin in the fridge that needed to be used, like now. I flung the oven on and started heating up a pan while I quickly thought up a meal. I didn’t want the effort of making mashed potatoes and I really didn’t want a million dirty pans. Mushroom risotto sounded perfect, but I was out of risotto. Enter fake risotto.
I quickly rubbed up my pork with some olive oil and herbs and threw it in the pan to sear. Use any herbs you want, but I used thyme, salt, pepper, and garlic powder. I started boiling my kettle to make chicken stock too.
Trying to photograph something that is spitting hot oil all over your hands and camera is super fun. Don’t try that at home.
Next I quickly hacked up some onions and mushrooms. Once the pork was seared on all sides, I transferred it to a hot and waiting baking dish and popped it in the oven to continue cooking. Then it was the onions and mushrooms turn in the hot tub. I drizzled some olive oil in the same pan and sautéed them up. Using the same pan allowed all the flavour from the pork to get all friendly with the onions and mushrooms. Next, I dumped in a mug full of plain old rice and a little hot chicken stock and gave it a stir. Once it was mostly absorbed, I added more chicken stock. Just like risotto. And I kept on doing that until the rice was perfectly cooked.
Once the rice was perfect, I took it off the heat and added a small handful of grated parmesan cheese and a squeeze of lemon for a bit of zing. I took the pork out to rest while I steamed some green beans to go with our dinner.
Side note on how I cook veggies: I do not like to boil vegetables. I like crunch and vibrant colours in my veg. Nothing worse than grey soggy green beans. Bleh. I always get a microwave safe bowl, chuck in my fresh veggies whether it be broccoli, green beans, corn, cauliflower, you name it. Add a little salt and pepper then a dash of water. Cover the bowl in cling film and microwave for a few minutes. 3-4 minutes is usually perfect. The cling film sticks to the bowl and the water creates steam. It perfectly cooks veggies without loosing any good vitamins from boiling. And it is super quick which I like. I do the same for frozen vegetables, just don’t add any extra water.
Then I just sliced up the pork and served it over our fake mushroom risotto.
This was an amazingly delicious meal and it took less than 30 minutes to make too. Yummy. The lemon in the risotto was just enough to give it interest and the starch from the rice made it taste so creamy even though there was probably only 1/4 cup of cheese. We cannot wait for pork tenderloin to be on sale again so we can feast on more!