Scallopini of Pork with Baked Rice
- 6 pork tenderloins weighing about 1/2 pound each
- 4 tablespoons butter
- 1 carrot
- 2 whole onions
- 1 stalk celery
- 1 small bunch parsley
- 1/2 piece of garlic
- 1 clove
- 1 bay leaf
- 2 small cans Italian tomato paste
- 6 cups good stock
- 1 tablespoon sugar
- Salt and pepper to taste
- 2 cups rice
- 6 cups chicken broth
- 2 tablespoons Parmesan Cheese
- 1/4 pound Swiss cheese, cut in thin slices
Trim all the fat from the tenderloins and cut them in thin slices. Make a tomato sauce by sauteing the trimmings from the meat with 2 tablespoons butter, the carrot, 1 onion, celery and a few stems of parsley, all cut very fine. Add garlic, clove, bay leaf, 1 can tomato paste, stock, salt, sugar and pepper to taste. let boil for approximately an hour, then strain.
Make a risotto by melting 1 tablespoon of butter in a saucepan, add 1 onion chopped very fine and let cook for a brief moment. Slowly stir in the rice, add chicken broth and pepper and salt to taste. , let come to a boil and cook until the rice is done. Add 1 tablespoon chopped parsley, the remaining can of tomato paste and the Parmesan Cheese. Set aside.
Saute the scallopini of pork in a skillet with remaining butter over a quick fire until a rich golden brown on both sides. Butter a casserole large enough to serve 6 people, than add half the rice. Place the pork tenderloin on top of rice, then place the remaining rice over the pork tenderloin. Lastly place the slices of Swiss cheese on the rice. Set casserole in pan of hot water and bake in a oven heated to 350F until the Swiss cheese comes to a nice holden brown. Serve the tomato sauce separately.
Make a risotto by melting 1 tablespoon of butter in a saucepan, add 1 onion chopped very fine and let cook for a brief moment. Slowly stir in the rice, add chicken broth and pepper and salt to taste. , let come to a boil and cook until the rice is done. Add 1 tablespoon chopped parsley, the remaining can of tomato paste and the Parmesan Cheese. Set aside.
Saute the scallopini of pork in a skillet with remaining butter over a quick fire until a rich golden brown on both sides. Butter a casserole large enough to serve 6 people, than add half the rice. Place the pork tenderloin on top of rice, then place the remaining rice over the pork tenderloin. Lastly place the slices of Swiss cheese on the rice. Set casserole in pan of hot water and bake in a oven heated to 350F until the Swiss cheese comes to a nice holden brown. Serve the tomato sauce separately.
Submitted by May 27, 2009
31 min
60 min
91 min