Recipes: Autumn Fare
Pork tenderloin gets a fall feeling with cider glaze and squash risotto
Photograph by Joe Vaughn
Executive chef Chris Johnson, of City Kitchen in Grosse Pointe, has just added this essence of autumn dish to the menu.
Pan-roasted Pork Tenderloin with Apple Cider Glaze and Butternut Squash Risotto
(serves 4 to 6)
2 pounds pork tenderloin
2 tablespoons olive oil
Freshly ground black pepper
Preheat oven to 425 degrees. Heat oil in ovenproof sauté pan over high heat until almost smoking. Season tenderloin on both sides with salt and pepper. Place tenderloin in pan, seam side up, and cook until golden brown on all sides. Flip over, coat with apple cider glaze, and put in oven. Roast to medium, 8 to 10 minutes.
Apple Cider Glaze
1 quart apple cider
2 tablespoons apple cider vinegar
2 tablespoons apple brandy
1 cinnamon stick
2 tablespoons finely chopped fresh ginger
1/4 cup packed light brown sugar
2 tablespoons Dijon mustard
Kosher salt and ground black pepper, to taste
Combine apple cider, apple cider vinegar, brandy, and cinnamon stick in a medium saucepan and bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally until the volume is reduced by half (20 to 25 minutes). Remove from heat and whisk in ginger, brown sugar, mustard, salt, and pepper.
Butternut Squash Risotto (Serves 4)
1 large butternut squash
6 to 7 cups enriched chicken stock
2 tablespoons olive oil
1 large Spanish onion, finely diced
1 and 1/2 cups arborio rice
1 cup dry white wine
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into pieces
1/2 cup grated Parmesan cheese
Preheat oven to 425 degrees. Cut squash in half, remove seeds, and roast on a rack in the oven until tender (35 to 45 minutes). Remove. When cool enough to handle, peel squash and puree the flesh in a food processor. Set aside. Heat oil in medium saucepan over medium heat, add onion, and cook until soft, 3 to 4 minutes. Add the rice and toss to coat with onion mixture. Raise heat to high, add wine, and cook until completely reduced, 2 to 3 minutes. Add one cup stock and cook, stirring often, until all the liquid has been absorbed. Continue adding stock one cup at a time, stirring often until all the liquid has been absorbed and the rice is al dente, 25 to 30 minutes. Stir in the squash puree, season with salt and pepper, and cook for 2 minutes. Add the butter, cheese, and a little more stock and cook for 2 minutes more.