You are here: Home » Recipes » Pork Tenderloin with Fresh Corn Risotto Pork Tenderloin with Fresh Corn Risotto Recipe by RelishKitchen Tested Yield 8 servings Prep 10 mins Cook 17 mins Garlic-studded, basil-encrusted pork tenderloin meets its match in sweet corn risotto. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail 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. Ingredients Pork:2 (1-pound) pork tenderloins3 garlic cloves, thinly sliced1/3 cup finely chopped fresh basil1/4 teaspoon coarse salt Freshly ground pepper2 tablespoons olive oilRisotto:2 cups fresh corn kernels2 tablespoons olive oil2 green onions, chopped1 cup Arborio rice3 to 4 cups hot reduced-sodium vegetable or chicken broth1/3 cup grated Parmigiano Reggiano cheese Instructions Heat grill. 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. To prepare risotto, purée 1 cup corn kernels in a blender or food processor. 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. 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.