Pork Tenderloin over Risotto

Roasted Pork Loin over Pumpkin Risotto

Pork Tenderloin over Risotto
Tis the season to impress your friends with your culinary prowess at a holiday dinner party. Enter… Smithfield Marinated Fresh Pork! I kid you not, I made the BEST meal the other night and all my guests raved about it, but it was secretly was easier than it looked, thanks to this pork tenderloin.

I’d been craving risotto (which is truly way easier to make from scratch than it sounds, don’t be scared!) but I wanted some protein to round out the meal. This bacon-encrusted pork tenderloin was the perfect companion to the slightly sweet, rich risotto – and because it was preseasoned all I had to do was put the tenderloin in the oven, then take it out and slice it when it was done, throw it on top of the homemade risotto, and enjoy my masterpiece. Talk about elevated comfort food at its finest!

The other star of the show? That gorgeous purple cauliflower, which added such a beautiful pop of color alongside the pink pork, green beans, and orange risotto. But if you can’t find rainbow cauliflower at your local grocery store, of course regular ol’ white cauliflower will taste just as good.

Roasted Pork Loin over Pumpkin Risotto

1 Smithfield Marinated Fresh Pork Tenderloin – I used the Hardwood Smoked Bacon and Cracked Black Pepper Tenderloin and it added so much savory flavor to this dish, I hiiighly recommend it!

3 1/2 or 4 cups vegetable stock
1/2 cup dry white wine
3/4 cup canned pumpkin puree (not pumpkin pie filling!)
2 tablespoons butter
1 shallot, minced
1 1/2 cups arborio rice
3/4 cup grated parmesan cheese
2 teaspoons fresh thyme
Pinch nutmeg
Fresh cracked black pepper and sea salt to taste

1 head cauliflower, cut into florets
2 cups green beans, trimmed
2 tablespoons olive oil
salt & pepper to taste

Preheat the oven to 375°. Lightly toss the vegetables in olive oil, salt, and pepper. Place the pork into a baking dish and surround it with the cauliflower and green beans. Roast for about 30-35 minutes, until the pork is at least 150° and the vegetables are cooked through.

While the pork and veggies are roasting, make your risotto. Now, risotto is not as difficult as some people would have you believe – you just have to add liquid a bit at a time, and be willing to keep stirring. It shouldn’t take you more than about a half hour, so it’s the perfect project while your pork tenderloin cooks!

Melt two tablespoons of butter in a large saucepan, and add the shallot until it becomes translucent, about five minutes or so. Add your rice and softly toss it until the rice starts to glisten, about five more minutes.

Then you want to start adding your liquid – make sure it’s room temp or warmer! (You can keep the broth on low in a small saucepan on the stove, if you’re so inclined.) Add the white wine until it’s absorbed by the rice, then keep adding broth about a half cup at a time, while continuing to stir intermittently. Once your risotto is almost at al dente, stir in the pumpkin puree, and once that’s absorbed, add your parmesan cheese, thyme, and nutmeg. Taste the risotto and make sure it’s still slightly toothsome but not crunchy and definitely not mushy – add s&p to taste and you are set to go!

Plate your meal by topping a scoop of pumpkin risotto with a few slices of the pork roast and a handful of roasted vegetables. Garnish with a fresh thyme sprig and a sprinkling of parmesan if you so desire (and really, who doesn’t want a little extra cheese on top of your risotto?).

Pork Tenderloin over Risotto


Looking for more holiday mealtime inspiration? Check out Smithfield Filet Mignon Pork With Buttery Mushrooms – wait, pork can be filet mignon? You learn something new every day.


This sponsored post is part of Endless Simmer’s 2016 series as a Blogger Ambassador for Smithfield Marinated Fresh Pork.

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