Recipe
for :
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Pinenut
Crusted Pork Tenderloin with Parmesan Risotto
and Roasted Shallot Butter
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 Master
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
To
make Risotto:
- 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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