Food Network: Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin

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Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin
Recipe courtesy Dave Lieberman

Ingredients
Pork Tenderloin:
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

Risotto:
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

Instructions
Tenderloin:
Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an
hour or 2 in the refrigerator.

Preheat oven to 375 degrees F.

Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on
all sides until nicely colored all over. 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. Serve with the risotto and garnish with a sprig of fresh rosemary.

Risotto:
Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.

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