MasterChef Tuscan-Spiced Pork Roast

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels. Season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 3 to 5 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer the pork to the prepared sheet pan. Roast 24 to 26 minutes, or until cooked through (an instant-read thermometer should register 145°F). Reserving any juices on the sheet pan, transfer the roasted pork to a cutting board and let rest at least 5 minutes.

While the pork roasts, wash and dry the fresh produce. If necessary, peel the garlic, then roughly chop. Quarter, core, and medium dice the apple. Remove and discard the stems of the kale; finely chop the leaves.

While the pork continues to roast, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add 3 ½ cups of water; season with salt and pepper and stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid is absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the butter and cheese.

While the risotto cooks, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the diced apple; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned. Add the demi-glace (carefully, as the liquid may splatter) and cook, stirring frequently, 2 to 3 minutes, or until the apple is softened and the liquid has cooked off. Add the vinegar and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Rinse and wipe out the pan.

While the risotto continues to cook, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter) and cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to the pot of cooked risotto; stir to combine. Season with salt and pepper to taste.

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Add any reserved juices from the sheet pan to the bowl of pan sauce. Serve the finished risotto topped with the sliced pork and pan sauce. Enjoy!