I love risotto and I love cooking with preserves.  There is just something fantastic about the sugary preserve caramelizing on the juicy meat that makes me weak in the knees.  I put jelly or preserves on just about everything and I’m quick to buy the funky ones like jalapeno jelly.  I make sure I keep some normal strawberry on hand for my hubby so that he doesn’t have to make a peanut butter and jalapeno sandwich.  Hmmm that might be nice grilled with some arugula and cream cheese….  Okay not all my creations taste good obviously.  Back to the subject…  Meat + Jelly=Awesome. :)

Ingredients:

chicken stock

olive oil

1 small yellow onion

2 garlic cloves

1 cup Arborio rice

1/2 cup white wine

1 cup frozen peas

1/2 cup parmesan

parsley

1 shallot

1 cup blackberry preserves

3 tbs. balsamic vinegar

cracked pepper

1 Tbs. butter

Okay ya’ll, we are making risotto again so please, if you have never made it read my disclaimer here before you get started.

Start with the Pork.  Follow Natalie’s awesome instructions here about rolling your pork in corn starch and searing your meat in a skillet before you get started.  Since we are cooking the pork in a skillet this time, you can go ahead and continue to cook the pork on the skillet once you have seared it.  Roll the pork in a combination of salt, pepper, and corn starch.  Set your skillet at medium heat and allow the oil to get hot before you set the meat in the pan.  While your pork is cooking lets start the RISOTTO!

Heat your stock in a separate pot first.  Using a deep 13″ skillet, pour 1-2 tbs. of olive oil into your skillet.  Once the oil is hot, add the garlic and diced onions.  When the onions are about clear pour the Arborio rice in the skillet and add enough of the heated chicken stock until the rice is just covered.  Turn on the stove to medium high, stirring often.  When the stock has mostly been absorbed, add more stock until the rice is again just covered.  Continue stirring and adding the stock as it is absorbed until the rice is cooked al dente.  At this point, add the frozen peas and the wine, and cook the risotto until the peas are hot and the wine has been absorbed.  Finally, add the parmesan and the chopped parsley.  Set aside the risotto so you can start the glaze.

In-between all the stirring, don’t forget to rotate your pork loin about 8-10 minutes through!  Your total cook time for the pork should be about 20 minutes.  You need 8-10 min on each side.  Don’t be afraid to make a little slit in the center to check your meat.  Try to keep the slit small because the more you cut the meat the more you let the juices out and we don’t want a dry pork loin.  The glaze only takes about 5 minutes to cook so set aside the pork and let it rest while you whip up the glaze.

Now for the glaze!!  In a small pan, heat 1 Tbs of butter and cook the sliced shallots until they begin to turn clear.  Next, whisk in the balsamic vinegar, black pepper, and the preserves.  Allow to cook until the sauce thickens and caramelizes nicely.

Slice your rested pork and place it on top of a bed of risotto drizzling the glaze heavily on top of the meat.

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