Creamy Mushroom Risotto with Rosemary Grilled Pork

Name: Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

1
Rub tenderloin with oil, salt, pepper, and rosemary.
2
Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
3
Preheat oven to 375 degrees F.
4
Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat.
5
Sear tenderloin on all sides until nicely colored all over.
6
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.
7
Serve with the risotto and garnish with a sprig of fresh rosemary.
8
Risotto:
9
Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
10
Heat the oil in a large saucepan over medium heat.
11
Add shallots and sweat until they start to turn translucent in color, just a couple minutes.
12
Add rice and stir around until all the grains are covered with oil.
13
To the rice, add the stock and wine.
14
Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly.
15
Add the mushrooms with their liquid to the pot.
16
Add salt, raise heat to medium-high, and bring to a simmer.
17
Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes.
18
Remove from heat and stir in the butter, pecorino, and parsley.
19
Serve with sliced tenderloin.

1047

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (1 1/2 to 2-pound) pork tenderloin, Olive oil, Salt, Freshly ground pepper, and more.

Yes, Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions