- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
4
Grilled Pork Tenderloin with Butternut Squash & Bacon Risotto
Description
I made this dish a few days ago for dinner. Sometimes we get into dinner grooves (especially when there is chili in the fridge), and need a new dish to snap us back to variety. This dish is really delicious! We grilled the pork tenderloin whole with a bit of salt and pepper, but if you do not have two people running back and forth can be a challenge! Searing or roasting the tenderloin works just as well. Enjoy!
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add to shopping list Ingredients
1 cup arborio rice
4 1/4 cups chicken stock
2 pieces bacon, chopped into 1/2 inch pieces
2 cups butternut squash, cooked and cubed (I thawed a frozen bag we had on hand)
1 medium onion, diced
1 Tbl Maple Syrup
1 Tbl Olive Oil
1 Tbl butter
1 pork tenderloin (1 1/4- 1 1/2 lbs)
Salt & pepper to taste
Preparation
Season pork tenderloin with salt and black pepper. Set aside.
Place chicken stock in a medium saucepan. Bring to a simmer (do not boil). Keep warm over low-medium heat.
Heat a large nonstick skillet over medium heat. Add 2 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add bacon and onion. Saute till bacon is cooked completely and onions are soft and translucent. Stir in rice, and cook for 2 minutes, stirring constantly. Stir in squash. Add 1 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly (The stock should sizzle when it hits the pan to make sure you don't keep your heat too low). Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. 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). In my case I sent my husband outside to the grill.
Right before you serve the risotto, stir in the cheese and season with salt and pepper. Plate and top with sliced grilled pork.
