Bourbon Pork and Squash Risotto

Happy holidays to you and your family!  It was just the two of us this year, snug at home and consciously choosing a no-agenda day. Nothing to do but relax and enjoy peace & quiet . Still, It’s Christmas and we did want a nice dinner .

The pork is not difficult or time consuming. The risotto takes a little more work, but is still doable.   Start the bourbon sauce and bake the squash first, then work on the risotto. When the risotto is about 1/2 done, start to cook the meat. We poured the bourbon sauce over the meat in the pan right before it went to the table, but make sure to turn your gas stove burners off before pouring the sauce, just in case there’s residual alcohol fumes from the bourbon.

Spiced Pork with Bourbon Reduction Sauce

Substitute chicken broth for bourbon; if you prefer. Serve with couscous or rice.

SAUCE:

½ cup bourbon

¼ cup packed dark brown sugar

¼ cup low-sodium soy sauce

3 tablespoons cider vinegar

1½ teaspoons bottled minced garlic

½ teaspoon black pepper

PORK:

½ teaspoon chili powder

¼ teaspoon ground cinnamon teaspoon ground allspice

⅛ teaspoon salt

1 (1-pound) pork tenderloin, trimmed

Cooking spray

Combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium, cook until reduced to ½ cup (about 11 minutes), stirring frequently.  Remove from heat. 

To prepare pork, Combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into thick slices. 

Heat a large cast iron skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.

Roasted Butternut Squash Risotto with Sugared Walnuts

Yield: 8 servings (serving size: about cup risotto, 1½ teaspoons cheese, and 1 tablespoon nuts)

½ cup coarsely chopped walnuts or pecans

1 tablespoon butter, melted

1 teaspoon brown sugar 

1/8 teaspoon freshly ground black pepper

2 cups (1/2 inch) cubed peeled butternut squash

1 tablespoon olive oil

2 teaspoons minced fresh garlic

4 cups fat-free, lower-sodium chicken broth

½ cup water

1 ounce pancetta, finely chopped (about ¼ cup)

1 cup finely chopped onion

1¼ cups uncooked Arborio rice

2 cup chardonnay

2 tablespoons finely chopped fresh lemon thyme or 1/½ tablespoons thyine plus ½ teaspoon grated lemon rind

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Preheat oven to 400°.

Arrange nuts in a single layer on a jelly-roll pan. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and ⅛ teaspoon pepper. Toss well to coat.

Combine squash and 1 tablespoon oil, tossing to coat.

Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside

Bring broth and ½ cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.

Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next about 20 minutes total). Stir in squash, thyme, ¼ teaspoon salt, and ¼ teaspoon pepper. Top with cheese and nuts.

CALORIES per serving.   259; FAT 10.7g (sat 2.7 g, mono 2.6g, poly 3.8g); PROTEIN 7.5g; CARB 35.5g;

FIBER 3.9g; CHOL 9mg; IRON 1.3mg; SODIUM 397mg; CALC 95mg

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