Pork Tenderloin with Fresh Corn Risotto
Kitchen Tested 
- Yield 8 servings
- Prep 10 mins
- Cook 17 mins
Celebrate the season with this garlic-studded, basil-encrusted pork tenderloin with a creamy sweet 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.
Ingredients
- Pork:
- 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
- Risotto:
- 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
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.
