Date night pork fillet with mushroom risotto

Date night pork fillet with mushroom risotto

Succulent pan-fried pork fillet with creamy mushroom risotto is the perfect date night meal for two.
Course Dinner, Meat, Pork
Cuisine Italian
Keyword Mushroom risotto, Pork fillet, Pork tenderloin
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 584kcal
Author Alida Ryder


for the mushroom risotto

  • 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

for the pork fillet

  • 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.


Calories: 584kcal | Carbohydrates: 48g | Protein: 44g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 129mg | Sodium: 1944mg | Potassium: 702mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1120IU | Vitamin C: 2.8mg | Calcium: 320mg | Iron: 4mg