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1
Season pork tenderloin with salt and black pepper.
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2
Set aside.
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3
Place chicken stock in a medium saucepan.
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4
Bring to a simmer (do not boil) then lower the heat to keep it warm over low-medium heat.
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5
Heat a large nonstick skillet over medium heat.
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6
Add 2 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat.
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7
Add bacon and onion.
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8
Saute till bacon is cooked completely and onions are soft and translucent.
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9
Stir in rice, and cook for 2 minutes, stirring constantly.
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10
Stir in squash.
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11
I used a bag of organic pre cooked and cubed squash and thawed it acording to package instructions.
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12
It should be thawed before adding it.
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13
Add 1 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly.
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14
(The stock should sizzle when it hits the pan so make sure you dont keep your heat too low).
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15
Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next.
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16
This takes about 20 minutes so now is a good time to start your pork depending on how you choose to prepare it (you will want to start it earlier if you choose to roast it).
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17
In my case I sent my husband outside to the grill to prepare the pork.
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18
If you choose to grill the tenderloin, grill on medium temperature and turn frequently to ensure even cooking.
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19
Grill the tenderloin for about 3 to 4 minutes on each of its four sides.
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20
Remove the tenderloin from the grill when its internal temperature reaches 145 degrees F. Make sure to cover it with foil and let it stand for several minutes so that it comes all the way up to temperature.
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21
Then slice it into individual portions.
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22
Right before you serve the risotto, stir in the cheese and season with salt and pepper.
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23
Plate and top with sliced grilled pork.
