Pork Medallions Over Risotto

Local yoga instructor Jessica McPhaul made it into the top 40 competing tonight on the premiere of Masterchef. She stops by Good Day to make a springtime dinner.

Pork Medallions over Risotto with Asparagus and a Tarragon Herb Sauce

Pork Loin Medallions - 8oz
Chicken Stock - 2 cups
Onions - 1 Tbsp, diced
Butter 3 oz
Arborio Rice 5 oz
Dry White Wine - 10 oz
Grated parmesan cheese 1 oz
Salt & Pepper, Cracked Peppercorns
Asparagus Tips  - 2 oz, blanched - about 6
White wine Vinegar
Tarragon - 1/2 bunch, chopped
Shallot - 1 Tbsp, minced
Flour - 4 oz.
Heavy Cream - 1 Tbsp

Bring water to simmer for asparagus. Heat Chicken stock in pan on stove. Cut pork into medallions, season with salt & pepper set aside. Dice shallot & onion, chop herbs. Blanch asparagus tips.  Strain. Slice on bias. Set aside.

To make the sauce: Reduce wine, shallots, tarragon, vinegar & peppercorns. Add flour, cream & stock. Bring to boil & reduce. Cover and keep warm over low.       

To make the risotto: Sweat onions in butter & add Arborio and cook until fragrant. Add hot stock in 3 batches. Stir until stock dissolved between additions. Add wine and asparagus tips. Stir until wine dissolved. Add butter and parmesan. Cover to keep warm.      

To make the pork: Heat sauté pan with butter until pan hot and butter melted. Dust Medallions with flour. Shake off excess. Sauce medallions in butter until internal temp 135º. Remove from heat and let rest until ready to plate.

To plate: Place scoop of risotto on plate. Place veal medallion atop risotto. Sauce the medallion and around the plate. Garnish w/ chopped tarragon & a few cut asparagus tips, and a bit salt and pepper to taste.