During the spring, both morel mushrooms and asparagus are in season and go great together. The ideal way to enjoy these two tasty ingredients together is in this asparagus mushroom risotto.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds pork tenderloin, cut into bite-size pieces
- 2 cloves garlic, minced
- 4 sprigs fresh cilantro, chopped
- 3 tablespoons olive oil
- 4 tablespoons red wine vinegar
- 2 tablespoons port wine
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch cayenne pepper
Instructions
- Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Saute pork until evenly browned, and fully cooked. Transfer to a bowl, and sprinkle with cilantro and garlic; keep warm.
- In a small bowl, combine 3 tablespoons olive oil, vinegar and port. Season with salt, black pepper, and cayenne. Whisk until consistency is creamy. Stir into cooked pork, and serve immediately.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 0 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 60 mg |
| Sugars | 0 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
using suggestions from this site — cooked til near done and made the sauce a reduction with which I then tossed the pork til it was finished. As my husband despises cilantro I instead put half the amount in the reduction to cook down, and sprinkled the pork at midpoint with the garlic, 3/4 tsp fresh ground coriander, and a tsp of parsley. He ate it all, and I still got the cilantro that I love…. served it with cous cous flavored with olive oil infused with lime.
super quick meal but not overly flavourful.
Okay, but a little bland. I’d probably use less oil in the sauce and more garlic/cayenne.
I liked the flavor of this meal, used Sherry instead of port. Meat was a little tough and not as tender and juicy as I’d hoped.
Nice flavor, especially due to the cilantro, but too much oil in the dressing. Next time, I’ll reduce the oil by 1/2, maybe a little less vinegar, but use the same amount of port. I also fried garlic for last minute of pork cook time.
This was good, but not the best. It was a bit bland for my tastes. To make it a complete meal I added one each of a red, green and yellow bell pepper, and served it over macaroni pasta. I tripled the sauce, though doubling probably would have worked. I would maybe make this again, but only if I really had nothing else to make.
Very good. I cut up some onions, set them aside, prepared the marinade (I used marsala instead of port (didn’t have any), then cut up the pork & browned it with the garlic & cilantro. I would only use 1 T olive oil to cook the pork in, its juices will come out. After I cooked the pork, I put it in a bowl then put 1/3 C white wine in the pan to deglaze it then cooked the onions in it for a few mins. Added the pork to warm it back up then dumped it all back in the bowl & topped with the marinade. Served with french bread & cucumber salad. Very good. I recommend. Make sure you get the tenderloin on sale, it is very expensive. This is a great adult meal but I don’t think children would enjoy this, besides who would serve an expensive cut of meat like this to a child?
This recipe was good. Although it probably would had been better if I had actually had fresh cilantro. Didn’t have cilantro so substituted fresh rosemary instead. I also scraped up bits of pork & used Marsala instead of port because I didn’t have any.
This turned out pretty good. After sautating the pork in EVOO, we then scraped the bits of pork up and glazed with about 1/3 cup of white wine, added some onion and garlic and cooked for about another three to five minutes. Added remaining ingredients. Yummy. Thanks for the post.
Pretty good – next time I think I will try deglazing the pan with the marinade and add just a pinch more cayenne.
While it came together quickly, the meat was tough and dry. I liked this better before putting the marinade over the cooked pork. Won’t be making again.
Good and Quick
My husband and I have loved this simple recipe!!!! The only change we make was to add more cilantro!
This was really god, but I’m not sure we would have liked it as much if we hadn’t gone with the idea of serving it with pita bread and tzatziki sauce. It was a nice change though.
Sorry, I didn’t think this was all that great. Rather bland for my taste.
This was very good. I probably doubled the garlic and even more of the cilantro. It was great over rice. I may try the sauce for other things. I think it would be good with steamed carrots and things like that. Healthier than butter or margarine, too.
Just made recipe and it turned out great. I used chianti (the only thing I had) instead of port. Served it over lightly buttered noodles. Will definately make again and may play a bit w/the ingredients. The kids even liked it.
This was really good for how simple it was. The only things I changed were instead of port (didn’t have) I used Marsala and I didn’t have cilantro so I used dried parsley. The only reason I give it a 4 is because the meat wasn’t tender. I think it might be the cut of meat I used – it was a pork loin roast cut into cubes intstead of the cutlets. I will definitely try this again though with all the right ingredients and I’m sure it will be a 5 then.
This was delicious. I, being a garlic & cilantro fan did add more than suggested of each. Both my boyfriend and I thought it was awesome. Not a morsel was left. I served it over white rice. This will be a pork staple in my household, easy, quick & delicious!
Very tasty. My husband said he’d be happy to have pork prepared this way every time we have it. If you like spicier food, add another pinch or so of cayenne.
Very good. I used stir fry pork instead. As well I used burgundy cooking wine instead of vinegar and port. I left the browned pork in the pan and sprinkled with cilantro and garlic and then sauteed the liquid until half of it was dissolved. Awesome over a bed of rice with some drippings from the pan!