Pork Tenderloin With Butternut Squash Risotto

These ingredients make my mouth water just thinking about them. This is soooo tasty I know you will make it again and again.

  • 1/2 cup Arborio rice
  • 1 – 32 oz. container of vegetable stock
  • 1/2 small butternut squash, peeled, seeded, cut into cubes  (about 2 cups)
  • 1/4 cup fresh basil, washed and snipped
  • 1 tbsp. fresh thyme, washed and snipped
  • 2 garlic cloves, peeled
  • pinch of salt
  • pinch of pepper
  • 2 tsp. olive oil
  • 1 lb. pork tenderloin

Heat a large skillet over a medium heat . Stir in the broth and add the squash, bringing to the boil. Reduce the heat and cover. Simmer for 15 minutes, stirring occasionally.

Add the Arborio rice and simmer for about 15 minutes. Uncover and boil for a further 15 minutes until tender and most of the liquid is absorbed but still appears to be creamy. Remove from the heat and stir in the basil and thyme.

Make a paste with the garlic cloves and place in a small bowl, add 1 tsp. of oil and mix together. Slice the tenderloin into 1/2 inch thick slices and flatten each one with the palm of your hand. Rub each one with the garlic paste.

In a large skillet, heat the remaining 1 tsp. of oil over medium heat and add the pork, cooking 1-2 minutes each side, until browned.

Serve over the Arborio mixture and sprinkle with a pinch of fresh herbs. Add a salad, warm rolls and you have a feast for the ages. YUM!




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