Pork tenderloin with mustard carrots and barley risotto

Name: Pork tenderloin with mustard carrots and barley risotto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Carrots; 1 Onion; 1–2 Garlic cloves; 4 TABLESPOONS Oil; 250 g Pearl barley (medium size); 100 ml dry white wine; 950 ml Vegetable broth; 100 g Whipped cream; 75 g grated parmesan cheese; 75 g Sugar; 50 ml light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TSP Dijon mustard with paprika, garlic and white wine; 1 (approx. 500 g) Pork tenderloin; 1 collar Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Carrots
1 Onion
1–2 Garlic cloves
4 TABLESPOONS Oil
250 g Pearl barley (medium size)
100 ml dry white wine
950 ml Vegetable broth
100 g Whipped cream
75 g grated parmesan cheese
75 g Sugar
50 ml light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TSP Dijon mustard with paprika, garlic and white wine
1 (approx. 500 g) Pork tenderloin
1 collar Parsley
7-10 Tbsp Aluminium foil

Directions

1
Clean the carrots, leaving a little green, peel and wash. Peel onion and garlic and chop finely. Heat 2 tablespoons of oil in a saucepan, add onion and garlic and sauté.
2
Add the barley, sauté briefly and deglaze with wine, boil down and gradually add 750 ml of stock. Cook for 35-40 minutes. Always add broth only when the remaining broth is overcooked.
3
Finally stir in cream and parmesan. In the meantime, caramelise the sugar in a pan at low heat. Deglaze with 200 ml stock and vinegar while stirring. Bring to the boil, simmer for 3-4 minutes, season with salt and pepper.
4
Stir in the mustard. Add the carrots and simmer in an open pot for about 12 minutes. Meanwhile wash the meat and dab dry. Heat 2 tablespoons of oil in a large pan. Add meat and fry thoroughly all around.
5
Season with salt and pepper. Remove from the pan, place on a baking tray and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Remove from the oven, place in aluminium foil
6
Wash the parsley, shake dry and, except for something to garnish, chop finely and stir into the risotto. Cut the meat open. Arrange meat, carrots in sauce and risotto on plates. Garnish with parsley.