Second Place
Entrees Category

2013 Ohio State Fair
Nancy Radke
Gahanna , Ohio

Yield: 1 roast (10 servings)

1 pork loin roast- boneless(4-5 lbs)
2 tablespoon oil
1 cup Wyandotte Heirloom Wine

Pesto Filling:
1 cup of fresh basil
2 cloves of garlic
3 tablespoons of pine nuts
1 Tbsp grated Romano
¼ c. of oil
¼ c. of chopped sundried tomatoes in olive oil and salt & pepper to taste

1 shallot, minced
1 c. arbori rice
2 c. vegetable broth
1 c. Wyandotte Heriloom Wine
¼ c. diced red pepper
¼ tsp. of salt
¼ tsp. of pepper
1 Tbsp. of minced fresh basil

1. Rinse off Pork. Use a knife to spiral cut pork ½-inch thick along the length of the loin. Lay pork open. Combine pesto ingredients in a food processor and blend until well combined. Spread pesto evenly on top of pork. Roll pork up tightly; secure with cotton thread.

2. Heat a large skillet with oil over medium-high heat. Brown all sides of pork; then place into slow cooker. Add 1 cup of wine. Cook on HIGH setting until meat cooks to 150°-165°F.

3. Reserve oil in skillet and use same skillet to cook shallot over medium heat until tender and brown. Add rice and cook 5 minutes. Add 1 cup of broth; cooking and stirring until liquid is absorbed. Add another cup of broth and continue to cook until liquid is absorbed. Stir in red pepper and wine; cook until liquid is absorbed. Season with salt & pepper; stir in basil. Keep warm until pork is done

4. To serve, place risotto onto large platter. Remove thread from pork, slice and place on top of risotto. Garnish with Romano if desired, and serve.