Creamy mushroom risotto with rosemary grilled pork tenderloin

  • Preparation Time13 mins
  • Cooking Time55 mins
  • Serves4
  • DifficultyEasy

For the pork tenderloin

1 (680 to 900g) pork tenderloin
Olive oil
Freshly ground pepper
1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish

For the risotto

30g dried mushrooms
240ml boiling water
3 tbsp olive oil
1 shallot, minced
185g Arborio rice
240ml chicken stock, heated
120ml dry white wine
Few pinches salt
30g butter
50g grated Pecorino Romano
10g chopped fresh parsley leaves
For the tenderloin:

1) Rub tenderloin with oil, salt, pepper, and rosemary. Cover with cling film and let marinate for 1 to 2 hrs in the refrigerator.

2) Preheat oven to 190C/Gas 5.

3) Heat 2 tbsp olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely coloured all over. Transfer pan to oven and roast for 10 mins or until internal temperature reaches 62C. Let rest for 5 to 10 mins before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.

For the risotto:

1) Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 mins.

2) Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in colour, just a couple mins. 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 mins, stirring once more after 10 mins. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.

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