Pork Tenderloin with Fresh Corn Risotto

Featured Article, Food, Recipes
on August 19, 2013
Basil Pork Tenderloin and Corn Risotto
Mark Boughton Photography/styling by Teresa Blackburn

Be sure to use Arborio rice, a short-grain Italian rice, to make this risotto. When cutting the corn from the cobs, turn your knife around and scrape the cobs with the blunt side to release all the “milk.”

2 (1-pound) pork tenderloins
3 garlic cloves, thinly sliced
1/3 cup finely chopped fresh basil
1/4 teaspoon coarse salt
Freshly ground pepper
2 tablespoons olive oil

2 cups fresh corn kernels
2 tablespoons olive oil
2 green onions, chopped
1 cup Arborio rice
3 to 4 cups hot reduced-sodium vegetable or chicken broth
1/3     cup grated Parmigiano Reggiano cheese
Chopped tomatoes (optional)

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 all sides. Cook about 15 minutes or until an instant-read thermometer registers 160F. Let stand 10 minutes.

3. To prepare risotto, purée 1 cup corn kernels in a blender or food processor.
Heat oil in a large saucepan. Add green onions; sauté 2 minutes. Add rice; sauté 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 puréed) with last 1/2 cup of broth. Stir in cheese.

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

Serves 8

Recipe by Jill Melton, Relish Editor

Nutritional facts per serving: 370 calories, 13g fat, 85mg cholesterol, 34g protein, 28g carbohydrates, 1g fiber, 530mg sodium