Brined Pork Tenderloin With Romesco Sauce & Saffron Risotto

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Well Fed
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 tbsp FOR THE BRINED PORT --- Juniper Berries, gently whacked with the side of a knife to crack them a little

3 x Bay Leaves, sort of crumbled

6 x dried chiles de arbol, crumbled

6 tbsp Sugar

3 tbsp Kosher Salt

5 cup Water

1/2 ounce FOR THE ROMESCO SAUCE --- raw almonds

1 ounce hazelnuts

1 x 1/4 cup Extra Virgin Olive Oil, plus 1 cup

3 cloves Garlic, peeled

1 1/2 ounces thick slice chewy, white peasant style bread, crusts cut off

5 x Pasilla chiles, stems and seeds removed

1/2 cup canned peeled whole tomatoes, crushed in a large bowl with your hands

1/2 tsp Kosher Salt

1 tsp Smoked Paprika

1/4 tsp Cayenne Pepper

1 tbsp fresh flat leaf parsley, finely chopped

Juice of half a lemon

8 cup FOR THE SAFFRON RISOTTO --- Chicken broth

1/2 tsp Saffron threads, about 20

2 tbsp Butter

2 tbsp organic extra virgin olive oil

1/2 cup finely chopped yellow onion

1 1/2 cup Arborio Rice

1/2 cup dry white wine

1 cup Parmagiano Reggiano, freshly grated

Drizzle of olive oil

Sea salt to taste

Ground pepper, to taste

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