Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin

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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