Succulent pan-fried pork fillet with creamy mushroom risotto is the perfect date night recipe for two.
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.
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.
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?
- 1 small onion finely chopped
- 2 garlic cloves thinly sliced
- 250 g 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
- 1 x 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
To make the risotto, fry the onion in the a splash of olive oil in a large frying pan.
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.
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.
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.
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.
Half way through making the risotto, heat a large pan over medium-high heat and add a splash of olive oil.
Season the pork fillet then add to the pan and allow to brown all over.
Add the garlic and rosemary and allow to cook until the pork is cooked to your preference.
Remove the pork from the pan and allow to rest for 5-10 minutes.
Slice into thick slices and serve with the risotto.