It’s been a long time since I’ve made a meal which elicited the OMGG (oh my good god) reaction. This one almost made the cut. ALMOST. Close, but no cigar!
I’ll keep working on it.
But, with a truffle salt crusted pork tenderloin cooked perfectly a la sous vide, a wild mushroom risotto topped with fresh rosemary and sun-dried tomatoes, I’ll consider this a win anyway.

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Truffle Crusted Pork Sous Vide & Wild Mushroom Risotto

2 lb. pork tenderloin
2 Tbs. olive oil
1/2 tsp. truffle salt
1/2 tsp. ground black pepper
fresh rosemary, chopped

2 cups Arborio rice
1 cup dehydrated wild mushrooms
2 Tbs. butter
sea salt and pepper

oil packed sun-dried tomatoes

Rub the tenderloin with olive oil, truffle salt, pepper, and rosemary. Tightly seal in a plastic sous vide bag and cook at 155 degrees (sous vis water bath) for 1-4 hours.

Meanwhile, cover the dehydrated mushrooms in water and bring to a boil. Reduce to a simmer and cook for another 20 minutes. Reserve the liquid and set aside.

In a large pot, heat the rice and butter together with the mushroom liquid and about 2 additional cups of broth. Bring to a boil and the reduce to a simmer, covering and checking to stir every few minutes. Arborio = creamy risotto. The slower you cook this type of rice and the more delicately you stir and add water, the creamier it becomes.
After about 30 minutes of steaming and stirring, add the rehydrated mushrooms, with sea salt and pepper and even fresh rosemary.

Once the pork has finished cooking, slice and serve over the mushroom risotto, topped with sun-dried tomatoes and additional ground black pepper.