Grilled Pork Tenderloin with Instant Pot Mushroom Risotto

Directions

1. Turn Instant Pot on to “sauté” feature and add 2 tablespoons of butter. Once butter has melted, add the shallots and garlic. Sauté for 3 minutes. Add diced mushrooms and sauté another 3 minutes

2. Stir in chicken broth, rice, and wine. Change Instant Pot setting to “pressure cooker” on high. Set timer for six minutes. Once the pressure cooker time has elapsed, let the pressure reduce naturally for about 10 minutes and then switch on the vent valve to fully release the rest of the pressure. Open lid and thoroughly stir in remaining 2 tablespoons of butter, peas, Parmesan cheese, 1 tablespoon parsley, salt and pepper. Replace lid and leave on “warm” function until tenderloin is ready

3. Preheat grill to medium-high heat.

4. Place pork loin on a cutting board and remove any fat and/or silver skin with a small, sharp knife. Cut tenderloin into 2” medallions

5. Place medallions onto grill and cook each side for 4-5 minutes each or until meat reaches at least 145˚F internal temperature. Remove from grill and let rest 5 minutes

6. Remove risotto from pot and place on plates, topping each serving with pork medallions. Garnish with remaining tablespoon of parsley and serve