| Level: | Easy |
| Total: | 3 hr 28 min |
| Prep: | 13 min |
| Inactive: | 2 hr 20 min |
| Cook: | 55 min |
| Yield: | 4 servings |
Ingredients
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 748 |
| Total Fat | 34 g |
| Saturated Fat | 11 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 50 g |
| Cholesterol | 157 mg |
| Sodium | 1079 mg |
Reviews
Amazing!
This was absolutely delicious – I used dried morel mushrooms (my favorite) and did not change anything about this recipe. I’ve had mixed results in the past with risotto, but this one turned out perfectly, as did the pork tenderloin. I’ll make this again and again, thanks!
An Excellent & Economical Meal! We buy our meat, rice, etc in bulk, so this meal ends up costing less than $7.00 per person!!! I make this at least 1-2 times a month and even for my husband’s work team. Everyone loves this. Only two differences, I have to cook the pork about 10 minutes longer than what the recipe calls for & I use Parm instead of the Pecorino. Definitely A Keeper!
Very very yummy. Have extra hot broth on hand just incase you need to add more water, I ended up needing about two cups more broth. Depends on how dry your rice and mushrooms are and humidity .
Fantastico! Try swapping cilantro for the rosemary for a south of the border cena especial!
This was excellent! I did not find the ‘dried mushrooms’in my local store so I used regular baby bella mushrooms and added about 1/2 cup more chicken stock. I also roasted garlic and used the roasted garlic cloves in the dish. I added them near the end about 3 mins before the butter and cheese. This was delish! I will make it again!
Easy! Yummy! Made exactly as written. Rave reviews from adults and children alike.
I had seen you doing this on Food Network and I recorded that episode.
Yesterday I’ve done it and it was awesome, very very nice indeed.
Thank you.
Yesterday I’ve done it and it was awesome, very very nice indeed.
Thank you.
I have made this dish many times and it comes out perfectly every time. My family loves it! The risotto is so delicious and easy. I maybe cook the tenderloins (yes i double it) 15 min in the oven and am sure to give them the proper resting time.
This was my first time making (or even tasting) risotto and I must say that I loved it. Even my husband who hates mushrooms enjoyed it. The pork tenderloin took much longer than the recipe indicated, but I like mine more done than 140 degrees. I also don’t think that either portion of the dish is particularly dependent on the other. You could make this risotto with any meat.