Herbed Pork Tenderloin with Creamy Wild Mushroom Risotto
Tenderloin
1 (1-1/2 lbs.) pork tenderloin
Olive oil
Salt
Pepper (to taste)
1 or 2 sprigs fresh rosemary (finely chopped), plus a few sprigs for garnish
Rub tenderloin with olive oil, salt, pepper and rosemary. Cover with plastic wrap and let marinate for 1 - 2 hours in refrigerator.
Preheat oven to 375°. Heat a couple tablespoons olive oil in an oven sauté pan over high heat. Sear tenderloin on all sides until nicely browned all over. Transfer pan oven and roast for 10 minutes or until internal temperature reaches 145°. Let rest for 5 - 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.
Risotto
1 oz. dried mushrooms
1 cup boiling water
3 Tbs. oilive oil
1 shallot (minced)
1 cup Arborio Rice
1 cup chicken stock (heated)
½ cup dry white wine
2 pinches salt
2 Tbs butter
½ cup grated Pecorino Romano
2 Tbs. fresh parsely (chopped)
Place mushrooms in a bowl and cover with boiling water; cover and let set for 10 minutes. Heat oil in a large saucepan over medium heat. Add shallots and sweat until translucent. Add rice and stir until all the grains are covered with oil. To the rice, add stock and wine. Remove the mushrooms from water and reserve the water. Rough chop mushrooms. Add mushrooms and reserved water to the pot. Add salt and raise heat to medium-high and bring to simmer. Stir well, reduce heat to low and cover. 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.