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Pork tenderloin with barley risotto

with horseradish sauce

Updated: Thursday, 14 Mar 2013, 11:13 AM CDT
Published : Thursday, 14 Mar 2013, 7:57 AM CDT

Ingredients:

1 cup Barley

3 cup Chicken broth

1/2 cup Grated cheese

3 Baby leeks, sliced on a bias

1 Pork tenderloin, cleaned

1 Shallot, minced

1 Tbl Grated horseradish

1/2 cup Sour cream

2-3 drops Worcestershire sauce

2-3 drops Lemon juice

Directions:

Season pork with salt and pepper, saute in a hot pan, searing on all sides, remove from the pan and rest.

Add leeks cooking for a minute, then the lemon juice, worcestershire, horseradish, salt and pepper.

Barley: Cook in a sauce pot with the chicken broth until tender, stir in the cheese and season with a little pepper

To serve, slice the pork and shingle around the barely and place a dollop of horseradish sauce on the top, garnish with vegetables.

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