We start by slow-roasting fresh pork tenderloin. The meat is wrapped in thick cut slab bacon, seasoned, and then brushed with a robust Teriyaki glaze. The Porcini Risotto shell for this dinner pie is blind baked for a healthy and tasty pastry alternative. Finally the pork is sliced then tossed with fresh pineapple and fills the risotto shell. Serving suggestion: a crisp green salad in a citrus vinaigrette.