For the risotto:
For the sauce:
For the pork:
Early in the day, rinse pork loin to remove any unwanted smells and pat dry with paper toweling. In a large saute pan, heat the oil and sear the pork loin on all sides. Remove pork to a utility platter and coat liberally with mustard, then roll in Smokey Rotisserie Seasoning. Leave refrigerated for a couple of hours.
Preheat oven to 350 degrees F.
In a large saucepan, bring the 5 cups vegetable stock (for the rice) to a boil and then reduce heat to a simmer. Transfer the pork loin to a covered roasting pan and slowly roast in the oven until fork tender, about 45 minutes. Allow pork loin to rest for 8 to 10 minutes before slicing.
For the risotto:
While the pork is in the oven, in another large saucepan or rondelle, heat the grapeseed oil and saute the chopped onion gently until translucent. Add the Arborio rice and using a wooden spoon stir to coat the rice with oil and to toast the rice in the pan. Add the white wine, bay leaves, and saffron and continue to stir to avoid sticking. Begin slowly adding the now hot vegetable broth, 1 ladle at a time, to the rice pan, stirring occasionally. This will bring out the starch in the rice. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the rice pot, slowly simmer until rice begins to soften. Reduce the heat and gently stir in the chives, Parmesan, and crabmeat, trying not to break up the lumps of crab. Remove from heat when it is slightly undercooked and set aside. Rice will continue to cook in covered pot.
For the sauce:
Heat the grapeseed oil in a saute pan and cook the red, yellow and green bell peppers and onion until al dente. Add the red wine and let it reduce by half. Pour in 1/2 cup vegetable stock and let reduce again. Add salt and pepper, to taste. Remove pan from heat and whisk in butter to finish sauce.
Place crab risotto in the middle of serving plate, place pork slices over the risotto and cover with a little sauce. Garnish with chopped parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1910.44 Kcal (7999 kJ)
Calories from fat	324.19 Kcal
		% Daily Value*
Total Fat	36.02g	55%
Cholesterol	356.76mg	119%
Sodium	37712.42mg	1571%
Potassium	517.51mg	11%
Total Carbs	254.88g	85%
Sugars	39.66g	159%
Dietary Fiber	2.31g	9%
Protein	79.84g	160%
Vitamin C	63.4mg	106%
Vitamin A	1.6mg	52%
Iron	26.1mg	145%
Calcium	219.4mg	22%

Amount Per 100 g
Calories	272.77 Kcal (1142 kJ)
Calories from fat	46.29 Kcal
		% Daily Value*
Total Fat	5.14g	55%
Cholesterol	50.94mg	119%
Sodium	5384.49mg	1571%
Potassium	73.89mg	11%
Total Carbs	36.39g	85%
Sugars	5.66g	159%
Dietary Fiber	0.33g	9%
Protein	11.4g	160%
Vitamin C	9.1mg	106%
Vitamin A	0.2mg	52%
Iron	3.7mg	145%
Calcium	31.3mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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