Ryan Scott Recipes

Posted on Mar 13, 2014 10:45am

Chef Ryan Scott joined the ladies in the kitchen for THE TALK Food Festival.  He made an Italian pork dish that was tasty and easy to make.  Here are all his recipes from today’s show.

Recipes courtesy of Chef Ryan Scott.


Ricotta and Asparagus Pork Tenderloin Rolls with Tomato Sauce and Pistachio Pesto

Yield: 4 servings


2 pounds pork tenderloin, butterflied and pounded flat

¾ cup ricotta cheese

½ cup asparagus, loosely chopped

1 15 ounce canned tomato

½ cup pistachios, peeled

½ cup pesto

½ teaspoon salt

¼ teaspoon freshly ground black pepper


Preheat oven to 350 degrees F.

In a bowl, mix ricotta and asparagus together.

Butterfly the pork tenderloin by cutting it down the middle, but not all the way through, and spread open. Cover with plastic wrap and pound with a mallet until ½ inch thick.

Season the tenderloin with salt and pepper. Spread ricotta asparagus mixture evenly on top of pork, leaving a ½ inch border on all sides. Tightly roll tenderloin and place skewers in meat.

Roast in oven for about 15 minutes, then spread tomato sauce evenly over tenderloin and roast for another 15 minutes, or until internal temperature reaches 145 degrees F.

Meanwhile, in a food processor, mix pistachios and pesto until thoroughly blended.

Serve sliced tenderloin rolls with a dollop of pistachio pesto.


Mozzarella Polenta 

Yield: 6 servings



5 cups water

1 cup coarsely ground polenta

2 teaspoons salt

3 tablespoons unsalted butter

½ cup mozzarella, shredded

Olive oil

Fresh basil, for garnish

Freshly ground black pepper


Bring water to a simmer in a saucepan over medium high heat. Whisk or stir in polenta, stirring until mixture starts to simmer again. Reduce heat to medium low and cook uncovered, stirring occasionally, for about 20 minutes until polenta thickens. Remove from heat and stir in salt and butter.

Ladle polenta in serving bowls, generously top with mozzarella, drizzle with olive, garnish with 1 leaf and sprinkle freshly ground black pepper.



Smashed Mint Fava Bean Hummus 

Yield: 4-6 servings


1 cup fava beans

1 clove garlic

2 tablespoons lemon juice

½ teaspoon ground cumin

Pinch cayenne pepper

3 tablespoons olive oil

3 tablespoons mint, crushed

Salt and freshly ground black pepper


In a medium saucepan over medium high heat, bring fava beans, garlic clove, 4 cups water, and 1 teaspoon salt to a boil. Turn heat down to medium low and simmer for about 40 minutes, or until beans are falling apart. Drain, reserving ½ cup liquid. In a food processor, puree beans, garlic, lemon juice, cumin, and cayenne pepper. With the machine running, slowly pour in olive oil. Season with salt and pepper, to taste. Transfer to a bowl and mix in mint. Refrigerate until ready to serve.


Vegan Chocolate Banana Tofu Mousse 

Yield: 4-6 servings


2 ripe avocados

1 banana

1 package silken tofu

1 cup cocoa powder, unsweetened

1 cup maple syrup

2 tablespoons sherry

2 tablespoons vanilla


Puree all ingredients in a food processor until smooth.

Strain mousse through sieve to get rid of chunks.

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