Pork loin with crab risotto and three-pepper sauce

Votes: 5

Time: 3 hours 50 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1137, total fat 62 G., saturated fats 21 G., proteins 75 G., carbohydrates 58 G., fiber 5 G., cholesterol 259 mg, sodium 2068 mg, sugar 5 G.

Baked pork loin with a savory mustard crust is thinly sliced and served with a fragrant risotto of natural crab meat and saffron. The dish is drizzled with a rich sauce of red, yellow, and green bell peppers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

1 boneless pork loin weighing approximately 2 kg.
3 tablespoons grape seed oil
1/4 cup mustard
0.5 cups of spice mix

Risotto

5 cups vegetable broth
2 tablespoons grape seed oil
2 white onions, diced
1.5 tbsp. Arborio rice
0.5 cups white wine
2 bay leaves
A large pinch of saffron
A small bunch of chives, finely chopped
1 tbsp. grated parmesan
450 g of large lump crab meat, sorted to remove shell fragments

Sauce

2 tablespoons grape seed oil
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 green bell pepper, finely diced
1 small white onion
1 cup red wine
0.5 cups vegetable broth
55 g butter, diced
Chopped parsley leaves for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, Arborio rice, white wine, sweet pepper, red wine, grape seed oil, white peppercorns, onion powder, paprika, thyme

Cooking the dish according to the recipe:

Rinse the pork loin and pat dry with paper towels. Heat oil in a large skillet and brown the loin on all sides. Transfer the pork to a platter and generously coat with mustard, then roll in the seasoning (see Note). Refrigerate for a couple of hours.
Preheat oven to 350°F (175°C). In a large saucepan, bring 5 cups of vegetable broth (for the rice) to a boil, then reduce heat to low.

Transfer the pork loin to a baking sheet, cover, and roast slowly in the oven until tender, about 45 minutes. Let the loin rest for 8-10 minutes before slicing. Cut into medallions.
While the pork is roasting, heat the grapeseed oil in another large saucepan and lightly sauté the chopped onion until translucent. Add the Arborio rice and stir with a wooden spoon until the rice is coated and toasted. Add the white wine, bay leaf, and saffron, stirring constantly to prevent the rice from burning. Slowly add the hot vegetable broth, one ladle at a time, stirring occasionally. This will release the starch from the rice. Once the rice has absorbed the broth, ladle another ladle into the pan. Once all the broth has been added to the rice, simmer the risotto over low heat until the rice begins to soften. Reduce the heat and carefully stir in the chives, Parmesan, and crab meat, being careful not to break up the crabmeat. Remove from the heat when the rice is slightly undercooked and set aside. The rice will continue to steam, covered.
Three Pepper Sauce:

Heat grapeseed oil in a saucepan and sauté the red, yellow, and green peppers and onion until crisp-tender. Add the red wine and reduce by half. Pour in 1/2 cup of vegetable broth and reduce again. Season with salt and pepper to taste. Remove the saucepan from the heat and whisk in the butter until the sauce is smooth.
Place the crab risotto in the center of a serving plate, arrange the pork slices on top, and drizzle with a little sauce. Sprinkle with chopped parsley.

Spice mix:

This spice blend is moderately spicy, with a subtle smoky flavor.
- 1.5 tbsp. salt
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1.5 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp. l. smoked paprika
- 1/2 tsp cayenne pepper
- 1 teaspoon thyme