Ingredients
- 1 Smithfield Steakhouse Mushroom Boneless Loin Filet1
- 4 Tablespoons Unsalted butter, divided4 Tablespoons
- 1 Shallot, diced1
- 2 Garlic cloves, minced2
- 10 Ounces White mushrooms, diced 10 Ounces
- 2 Cups Chicken broth/stock, low sodium2 Cups
- 1 Cup Arborio rice1 Cup
- 1/2 Cup Dry white wine1/2 Cup
- 3/4 Cup Green peas, fresh or frozen (thawed) 3/4 Cup
- 1/3 Cup Parmesan cheese, shredded1/3 Cup
- 2 Tablespoons Fresh parsley, chopped and divided2 Tablespoons
- 3/4 Teaspoon Salt3/4 Teaspoon
- 1/4 teaspoon Fresh ground black pepper1/4 teaspoon
Instructions
Turn Instant Pot on to “sauté” feature and add 2 tablespoons of butter. Once butter has melted, add the shallots and garlic. Sauté for 3 minutes. Add diced mushrooms and sauté another 3 minutes
Stir in chicken broth, rice, and wine. Change Instant Pot setting to “pressure cooker” on high. Set timer for six minutes. Once the pressure cooker time has elapsed, let the pressure reduce naturally for about 10 minutes and then switch on the vent valve to fully release the rest of the pressure. Open lid and thoroughly stir in remaining 2 tablespoons of butter, peas, Parmesan cheese, 1 tablespoon parsley, salt and pepper. Replace lid and leave on “warm” function until tenderloin is ready
Preheat grill to medium-high heat.
Place pork loin on a cutting board and remove any fat and/or silver skin with a small, sharp knife. Cut tenderloin into 2” medallions
Place medallions onto grill and cook each side for 4-5 minutes each or until meat reaches at least 145˚F internal temperature. Remove from grill and let rest 5 minutes
Remove risotto from pot and place on plates, topping each serving with pork medallions. Garnish with remaining tablespoon of parsley and serve
