Grilled Pork Tenderloin with Instant Pot Mushroom Risotto
TOTAL TIME45 mins
SKILL LEVELBeginner
SERVINGS4
About this RecipeA savory pairing of grilled Smithfield pork tenderloin and creamy mushroom risotto, this dish brings warmth and balance to any table.
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Ingredients
Gather Ingredients from the list below 4 tbsps. Unsalted butter, divided 1 Shallot, diced 10 oz. White mushrooms, diced 2 cups Chicken stock, low sodium 1 cup Arborio rice 1/2 cup Dry white wine 3/4 cup Green peas, fresh or frozen 1/3 cup Shredded parmesan cheese 2 tbsps. Fresh parsley, chopped and divided 3/4 tsp. Salt 1/4 tsp. Fresh ground black pepper
Gather Ingredients from the list below
Directions
1.
Risotto: Turn the Instant Pot on to the “sauté” setting and add 2 tablespoons of butter. Once melted, add the shallots and garlic, and sauté for 3 minutes.
2.
Add the diced mushrooms and continue sautéing for another 3 minutes.
3.
Stir in the chicken broth, rice, and wine. Switch the Instant Pot to “pressure cook” on high and set the timer for 6 minutes.
4.
When the timer ends, allow the pressure to release naturally for 10 minutes, then carefully switch the vent valve to release any remaining pressure.
5.
Open the lid and stir in the remaining 2 tablespoons of butter, peas, Parmesan cheese, 1 tablespoon of parsley, salt, and pepper. Replace the lid and leave the Instant Pot on the “warm” setting until the pork is ready.
6.
Pork Medallions: Preheat the grill to medium-high heat. While it heats, trim any fat or silver skin from the pork loin and cut it into 2-inch medallions.
7.
Place the medallions on the grill and cook for 4–5 minutes per side, or until the internal temperature reaches at least 145˚F. Remove from the grill and let rest for 5 minutes.
8.
To Serve: Spoon the risotto onto plates, top with pork medallions, garnish with the remaining tablespoon of parsley, and serve.
