Roasted Pork Tenderloin with Sweet Potato Risotto, Bronzed Parsnips and a Caramel Port Reduction

Sweet Potato Risotto

1 cup Arborio Rice (short grain starchy rice), also sometimes referred as risotto rice.
2 ½ cups Chicken stock
1 sweet potato, peeled, cubed and roasted in the oven.
1 tbsp Honey
1 tbsp Butter
Salt and White Pepper to taste.

Bronzed Parsnips

Often referred to as a “White Carrot,” Parsnips are a sweet, aromatic root that looks much like a carrot, only it is a tan color with white flesh. Parsnips have a mild celery-like fragrance and a sweet nutty flavor, which is best if allowed to stay in the ground until after the first frost. This causes the starches to covert to sugars. A fresh one will have a buttery-soft texture when cooked.
The parsnips are skinned, cut into uniform pieces (for even roasting) and roasted with a little oil, salt and pepper until fork tender and starting to get golden brown. Tossed at the end with a little butter and minced parsley.

Caramel-Port Reduction

For this you will need a bottle of Ruby Port wine and 2 cups of sugar. On low heat, simmer the port wine in a sauce pot until reduced by at least ½ its original volume or until it coats the back of a spoon. Put to the side. In a dry, heavy bottomed sauté pan or skillet (stainless steel is best) place 2 cups of granulated sugar. Turn the heat on medium and LEAVE IT ALONE. Once the edges begin to turn brown and liquid (caramel), you can slooooowly begin stirring the sugar with a wooden spoon, until all the sugar is melted and caramelized. Take off the heat and add 1 cup of heavy cream to the caramel, very slowly, so that it does not boil over, stirring constantly. Once this is done and you have a smooth caramel sauce, add the port wine reduction and the caramel together, mix well and you can either hold at room temperature for 4 hours or refrigerated for up to a week. Heat up by using a double boiler.

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