Italian Crusted Pork with Creamy Risotto with Roasted Peppers

Italian Crusted Pork

Ingredients (serves 2)

2 boneless tenderloin chops

2 tbsp balsamic vinegar

1 tbsp olive oil

2 tsp dried rosemary

3 tsp dried thyme

1 tbsp + 1 tsp steak seasoning

1 tsp freshly ground black pepper

3tsp minced garlic

2 slices bacon

Preheat oven to 400 degrees.

In a small dish mix oil, vinegar and minced garlic. Rub the oil mixture over the tenderloins.

Put steak seasoning, rosemary, thyme, pepper in a bowl together then rub over pork.

 Wrap bacon slices around pork. Bake 40-45 min until thermometer reads 165 degrees.

Creamy Risotto with Roasted Peppers 

Ingredients (serves 2)

1 medium Red Onion Divided

1/2 red bell pepper (halved)

1/2 yellow  pepper (halved)

2 tbsp olive oil (separated)

1 tsp black pepper

 2tsp minced garlic

1 cup arborio rice

4 cups chicken stock

1/4 cup shredded Parmesan (or more if you like cheese)

1/4 cup fresh basil (chopped) (optional)

While the pork is cooking in the oven place peppers and half of the red onion-sliced thinly on a 

cookie sheet covered in aluminum foil lightly sprayed with olive oil or non stick cooking spray.

Lay the peppers and the sliced red onion on the foil and spray with olive oil.

Roast for 30-40 or until risotto is finished.

While the peppers are roasting, boil the 4 cups of the chicken stock. In a large skillet put some olive oil in it and add the other half of the red onion-diced and the minced garlic. 

Cook for 1-2 minutes. Then add the Arborio rice and cook for a minute or two. Add 3 cups of the chicken stock reserving

the fourth. Cover and keep on low. Cook for 30-40min until the rice is tender and not chewy, if  you see

the liquid drying out add the fourth cup. You can always make more if its still dry.

When it is done add the pepper and Parmesan cheese. 

Chop the roasted peppers and the red onion and add it to the risotto. 

*note this is not a week night meal, plan on this for a weekend or a day off, takes some time