Crispy Pork with Apple, Bacon Risotto & a Cider Reduction.

This recipe is not a fast one. You will need to plan for 1 solid hour in the kitchen. 

What You Will Need: Pork tenderloin-trimmed & cut into 1 or 1 1/2 inch pieces, bacon, arborio rice, apple, onion, garlic, apple cider, cider vinegar, chicken broth & flour.

Start the cider reduction first. 1 1/2c. apple cider & 1/2 c. of cider vinegar. Over medium heat bring to a low bubble & leave it alone. Keep an eye on it while preparing the rest of the meal.

In a high sided skillet, start cooking the bacon. 

Once its crispy, remove & place on some paper towel. Remove most of the bacon grease, keeping 1-2 tablespoons in the pan. 

Into the reserved bacon grease, add in the minced onion. Cook for 2 minutes.

Then add in 1-2 c. of the arborio rice depending on how many people you are feeding. Stir and cook 3-5 minutes. You want the rice to get a little toasted brown color. 

Add in the minced garlic & the peeled, diced apple. Mix & cook 1-2 minutes. 

Now the process of adding & reducing the liquid. Pour in some chicken stock, stir & allow the rice to absorb till its almost gone, then add more stock & repeat. 

Add, absorb, add, absorb. This process will take almost 40 minutes & about a box & a half of stock. Be patient. You will notice that the rice will start getting fuller, keep going till its tender.

After the rice has been cooking for about 30 minutes, start working on the pork.

 Heat a good amount of olive oil in a large skillet. Season your pork with salt & pepper then dip into some four. 

Shake off any excess & place into the hot pan. Leave it alone! You want the meat to build a super nice crust.

Once you start seeing the edges turn a deep golden brown, flip to the other side. 

If you are using 1 1/2 - 2 inch thick pieces, searing the sides is a good idea just to cook off any of the raw flour.

To check doneness, either cut into a piece looking for complete white meat & clear juices or using a thermometer, internal temp should be 145.

Set aside, giving the meat about 5 minutes to rest. 

Once your rice is tender, add in the cooked bacon & some dried or fresh parsley for color. 

Remember the cider that I told you to leave alone? That 2c. of liquid should be down to about 2 tablespoons now. 

Its time to bring all the elements together! 

Serve a big scoop of the apple, bacon risotto right next to that crispy pork.

Spoon that rich cider reduction down over the pieces of pork!!

Garnish with some extra bacon & fresh parsley for a pop of color. 

This dish is everything you want to welcome the fall season & more!! 

As my husband said, "Best pork dish Ive ever had!"

Enjoy & Always Cook with Love!