Pork Tenderloin with Fresh Corn Risotto

By dmscott52

8/30/2013 Great!

Ingredients

• Pork:
• 2 ( 1 - pound pork) tenderloins
• 3 garlic cloves, thinly sliced
• 1/3 cup chopped fresh basil
• 1/4 tsp. coarse salt
• Freshly ground pepper
• 2 T. olive oil
• Risotto:
• 2 cups fresh corn kernels
• 2 T. olive oil
• 2 green onions, chopped ( I have used 1/2 cup diced onions)
• 1 cup Arborio rice
• 3 to 4 cups hot reduced-sodium vegetable or chicken broth
• 1/3 cup grated Parmigiano Reggianno cheese
• Chopped tomatoes (optional)

Details

Servings 8
Adapted from Americanprofile.com

Preparation

Step 1

1. Heat grill

2. To prepare pork, cut several small slits in pork tenderloins. Insert garlic slices into slits. Press basil over pork. Sprinkle with salt and pepper. Place meat on grill grate and cook until seared, turning to brown on all sides. Cook about 15 minutes or until an instant-read themometer registers 160 F. Let stand 10 minutes.

3.To prepare risotto, puree 1 cup corn kernels in a blender or food processor. Heat oil in a large saucepan. Add green onions; saute 2 minutes. Add rice; saute 2 minutes. Add hot broth, 1/2 cup at a time, cooking and stirring until liquid is absorbed before adding more. Add corn (kernels plus pureed) with last 1/2 cup of broth. Stir in cheese.

4.Slice pork and serve alongside risotto. Top with chopped tomatoes, if using.