Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin
This recipe expertly combines a succulent rosemary-grilled pork tenderloin with a creamy, earthy mushroom risotto. The tenderloin is marinated and seared, then roasted to perfection, while the Arborio rice simmers slowly with rehydrated mushrooms and their flavorful liquid, finished with butter and Pecorino Romano for a rich, comforting main dish.
Equipment
- 1 Oven-Safe Sauté Pan
- 1 Large Saucepan
- 1 Cutting Board
- 1 Chef's knife
- 1 Instant-Read Meat Thermometer
Ingredients
Main
- 1 1 1/2 to 2-pound pork tenderloin
- Olive oil
- Salt
- Freshly ground pepper
- 1 or 2 sprigs fresh rosemary leaves finely chopped, plus a few sprigs for garnish
- 1- ounce dried mushrooms
- 1 cup boiling water
- 3 tablespoons olive oil
- 1 shallot minced
- 1 cup Arborio rice
- 1 cup chicken stock heated
- 1/2 cup dry white wine
- Few pinches salt
- 2 tablespoons butter
- 1/2 cup grated pecorino romano
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Tenderloin:
- Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
- Preheat oven to 375 degrees F.
- Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.
- Risotto:
- Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
- Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.
Notes
For the pork tenderloin, proper resting after roasting is crucial; it allows the juices to redistribute, ensuring a tender and moist final product. Aim for an internal temperature of 145°F (63°C) for medium-rare pork, which is both safe and yields superior texture. For the risotto, the covered cooking method simplifies the process, but an occasional stir is still beneficial to prevent sticking and ensure even cooking. Using heated stock is key for risotto as it prevents cooling down the pan and interrupting the cooking process. Always reserve the mushroom soaking liquid as it's packed with umami flavor that greatly enhances the risotto.