Ingredients

Pork Tenderloin:
1 (1 1/2 to 2-pound) pork tenderloin
Olive oil
Salt
Freshly ground pepper
1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish

Risotto:
1-ounce dried mushrooms
1 cup boiling water
3 tablespoons olive oil
1 shallot, minced
1 cup Arborio rice
1 cup chicken stock, heated

1/2 cup dry white wine
Few pinches salt
2 tablespoons butter
1/2 cup grated pecorino romano
2 tablespoons chopped fresh parsley leaves

Instructions

Tenderloin:
Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2
in the refrigerator.

Preheat oven to 375 degrees F.

Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides
until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature
reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto
and garnish with a sprig of fresh rosemary.

Risotto:
Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.

Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent
in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the
rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them
roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a
simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes.
Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.