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Date night pork fillet with mushroom risotto

 In Dinner/Supper, Meat, Recipes, Risotto

Succulent pan-fried pork fillet with creamy mushroom risotto is the perfect date night recipe for two.

Date night pork fillet with mushroom risotto

So C and I aren’t big Valentine’s Day people. We always feel guilty for not doing something but honestly, we just never seem to have the time/actual will to do something crazy romantic. We would rather spend the night eating a delicious home-cooked meal and watching Netflix. And not to blow my own horn, but this recipe is so fantastic for an easy date night in.

Date night pork fillet with mushroom risotto

It will come as no surprise to you regular readers that I am in love with risotto. I don’t need an excuse to make it but if you are cooking for your beloved (or potential beloved), going that extra mile and making a creamy, luscious risotto will definitely give you a few points. It’s a labor of love and the end result is so worth it. C and I both love a good mushroom risotto and even though you can easily serve it by itself, adding succulent pork fillet (or tenderloin) cooked with garlic and fragrant rosemary just takes it up a notch. You could easily swap the pork out for beef fillet or even chicken breasts, if you were that way inclined.

Date night pork fillet with mushroom risotto

I added a little trickle of truffle oil to the risotto as an added indulgence but if you don’t have it or are not a fan, feel free to omit it.

I served the risotto and pork fillet with wilted greens and a good bottle of wine and honestly, it was one of the best date nights we’ve had in a long while. Added bonus: I didn’t have to do my hair or make-up AND I wore leggings. If that’s not winning, what even is?

Date night pork fillet with mushroom risotto
 
Prep time
Cook time
Total time
 
Succulent pan-fried pork fillet with creamy mushroom risotto is the perfect date night meal for two.
Author:
Recipe type: Dinner, Pork, Meat,
Serves: 2
Ingredients
for the mushroom risotto
  • 1 small onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 250g (approximately 2-3 cups) mushrooms of your choice, sliced
  • 1 cup Arborio/Risotto rice
  • ½ cup white wine
  • 3-4 cups stock (I used beef stock)
  • 1 tablespoon butter
  • 1 teaspoon truffle oil (optional)
  • 1-2 teaspoons fresh lemon juice
  • salt & pepper to taste
  • ½ cup Parmesan cheese, grated
for the pork fillet
  • 1x 300-400g pork fillet, sliced in half (resulting in two even pieces of fillet)
  • olive oil, for frying
  • 2 garlic cloves
  • fresh rosemary
  • salt & pepper, to taste
Instructions
  1. To make the risotto, fry the onion in the a splash of olive oil in a large frying pan.
  2. When the onion is soft, add the garlic and fry for another 20 seconds or so then add the mushrooms. Fry until the mushrooms are golden brown then add the rice.
  3. Stir to coat the rice in the oil and aromatics then add the wine. Allow the wine to reduce then stir in the stock, ladle by ladle. Allow the rice to absorb the stock before adding more and stirring continuously. It is this continuous stirring that creates the creaminess risotto is known for.
  4. When the risotto has absorbed approximately half of the liquid, start tasting it regularly as a good risotto can quickly be ruined by over cooking. Your risotto might also not need all the stock or it might need more, it all depends on the rice's absorbency.
  5. When the risotto is cooked to your preference, stir in the butter and Parmesan and season to taste with lemon, truffle oil (if using), salt and pepper.
  6. Half way through making the risotto, heat a large pan over medium-high heat and add a splash of olive oil.
  7. Season the pork fillet then add to the pan and allow to brown all over.
  8. Add the garlic and rosemary and allow to cook until the pork is cooked to your preference.
  9. Remove the pork from the pan and allow to rest for 5-10 minutes.
  10. Slice into thick slices and serve with the risotto.
 

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 10 comments
  • Camilla
    Reply

    That risotto looks crazy creamy! I could eat that whole pot on my own!

  • Leslie
    Reply

    I made this for dinner last night and it was absolutely delicious. I added a little bacon to the risotto and my husband and kids devoured it. Thanks for a great recipe!

    • Alida Ryder
      Reply

      Love the addition of bacon! I’m so glad you and your family enjoyed it!

  • Barbara
    Reply

    I’ve never tried pork fillet before but you’ve just convinced me to give it a go. Thanks!

    • Alida Ryder
      Reply

      Let me know what you think once you’ve tried it!

  • Jennifer
    Reply

    This looks so delicious Alida. I love risotto, definitely trying your recipe!

  • Reply

    It’s like you’re reading my husband’s mind Alida! He’d love this meal topped off with your Triple Chocolate Coconut Brownies!!

    • Alida Ryder
      Reply

      Who wouldn’t though? 😉 Thanks Mary Ann!

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