INGREDIENTS
250g pork fillet (tenderloin)
For the marinade:
2 cloves garlic, chopped
1 lemon, zested and juiced
½ tablespoon chopped oregano leaves
3 tablespoons oil
½ tsp sea salt
1 tsp honey
80g Arborio rice
1 medium leek, thinly sliced
30g shelled fresh or frozen peas blanched
1 medium pear, peeled, cored and cut into 10mm dice
Small glass of dry white wine
500ml vegetable stock
15g Butter
Splash Olive oil
Salt and freshly ground black pepper
A little grated Parmesan cheese
Small bunch fresh mint leaves, chopped
Juice of a ½ lemon
Fresh pea shoots to garnish
METHOD
Trim pork fillet and place in a bowl with all marinade ingredients and marinade for at least an hour.
Preheat the oven to 180º degrees.
Peel, core and dice the pear. Thinly slice the leek and chop the mint leaves.
Cook the pear cubes in a little water with a touch of lemon juice until just tender to the bite. Do not overcook. Remove from the water and set aside. Blanch peas and also set aside.
Remove pork from the marinade and seal in a hot pan and then place uncovered in the oven for 10 minutes. Once cooked, remove and rest the meat.
Heat the oil in a saucepan and fry the leeks for a minute.
Add the rice and cook for 1 minute stirring continuously.
Add a glass of white wine and stir until all the liquid is absorbed.
Now begin to add the stock, just a ladle at a time and continue to stir. Keep going like this for about 12 minutes then add blanched peas.
Stir in the butter, the Parmesan cheese, cooked pear cubes and mint, season to taste.
To serve, place a mound of the risotto in the centre of a pre-warmed plate and top with 2 or 3 slices of the pork. Garnish with fresh pea shoots
