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Recipe for :

Pinenut Crusted Pork Tenderloin with Parmesan Risotto and Roasted Shallot Butter

Master Chef Paul MattisonMaster Chef Paul Mattison hails from upper New York State. After listening to all his 'nonna' (who came from Puglia in southern Italy) told him about Italian cuisine he went to the prestigious Culinary Institute of America to train as a chef.

Following success as chef in a noted Aspen restaurant Paul moved to Sarasota on the Gulf Coast of Florida. Here in ten short years he took 'The Summerhouse Restaurant' from near dereliction to being, not only one of Sarasota and Florida's top spots but to also being named by the Wine Spectator as being in the world’s top two hundred restaurants.

More recently he has opened his latest downtown Sarasota meeting place Mattison's City Grille and more recently Mattison's Steak House & Wine Bar on Longboat Key. With experience gained from his TV cookery classes and lessons at his home and around Florida his relaxed style and charm is becoming legend. Since 1998 Paul has been a regular traveller to Italy bringing a party of enthusiasts on a cooking vacation to experience the real Italy.

For more information visit www.mattisons.com

Ingredients

Pork tenderloin
4 oz. Olive Oil
2 oz. Pinenuts
2 oz. panko bread crumbs
1 cup sliced shallots
2 Sprigs each: Sage, Italian parsley and Basil
4 oz. dry sherry
2 oz. soft butter

Parmesan Risotto:
2 oz. Olive oil
1 cup Chopped onion
2 cups Aborio rice
3-4 oz.White wine
1 ½ qt. Broth
4-6 oz.Parmesan
2-3 oz. Soft butter
Fresh basil
Italian parsley

Method

  • Rub pork loin with olive oil and roll in nutty breadcrumbs
  • Sear in pan and place on rack in oven
  • Roast at 375°F for 10 - 15 minutes (until pink in the center)
  • Pan-roast the shallots, add herbs and deglaze as needed with the sherry
  • Finish with the butter

To make Risotto:

  • Saute onion
  • Add rice
  • Add wine and simmer
  • Add hot broth a little at a time until rice is cooked
  • Add butter, herbs and parmesan

Master Chef Paul Mattison
www.mattisons.com

© Chef Paul Mattison Recipe

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