Pork Tenderloin with Fresh Corn Risotto

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 17 mins

Garlic-studded, basil-encrusted pork tenderloin meets its match in sweet corn risotto.

pork tenderloin and corn risotto
Mark Boughton Photography / styling by Teresa Blackburn

When cutting the corn from the cob, turn your knife around and scrape the cobs with the blunt side to get all the “milk” from the remaining corn.


2 (1-pound) pork tenderloins
3 garlic cloves, thinly sliced
1/3 cup finely chopped fresh basil
1/4 teaspoon coarse salt
Freshly ground pepper
2 tablespoons olive oil
2 cups fresh corn kernels
2 tablespoons olive oil
2 green onions, chopped
1 cup Arborio rice
3 to 4 cups hot reduced-sodium vegetable or chicken broth
1/3 cup grated Parmigiano Reggiano cheese


  1. Heat grill.
  2. To prepare pork, cut several small slits in pork tenderloins. Insert garlic slices into slits. Press basil over pork. Sprinkle with salt and pepper. Place meat on grill grate and cook until seared, turning to brown all sides. Cook about 15 minutes or until an instant-read thermometer registers 160F. Let stand 10 minutes.
  3. To prepare risotto, purée 1 cup corn kernels in a blender or food processor.
  4. Heat oil in a large saucepan. Add green onion; sauté 2 minutes. Add rice; sauté 2 minutes. Add hot broth, ½ cup at a time, cooking and stirring until absorbed before adding more. Add corn (kernels plus puréed) with last 1/2 cup of broth. Stir in cheese.
  5. Slice pork and serve alongside risotto.

For more dinner recipes under 400 calories and with less than 20 grams of fat, check out our FREE 25 Dinners on a Diet Recipe Collection for the iPad on iTunes. 

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