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Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin Recipe

Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

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  • on August 11, 2012

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    Fantastico! Try swapping cilantro for the rosemary for a south of the border cena especial!

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  • on December 31, 2011

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    This was excellent! I did not find the 'dried mushrooms'in my local store so I used regular baby bella mushrooms and added about 1/2 cup more chicken stock. I also roasted garlic and used the roasted garlic cloves in the dish. I added them near the end about 3 mins before the butter and cheese. This was delish! I will make it again!

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  • on November 13, 2011

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    Easy! Yummy! Made exactly as written. Rave reviews from adults and children alike.

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  • on February 14, 2011

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    I had seen you doing this on Food Network and I recorded that episode.
    Yesterday I've done it and it was awesome, very very nice indeed.
    Thank you.

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  • on January 24, 2011

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    I have made this dish many times and it comes out perfectly every time. My family loves it! The risotto is so delicious and easy. I maybe cook the tenderloins (yes i double it 15 min in the oven and am sure to give them the proper resting time.

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  • on January 19, 2011

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    This was my first time making (or even tasting risotto and I must say that I loved it. Even my husband who hates mushrooms enjoyed it. The pork tenderloin took much longer than the recipe indicated, but I like mine more done than 140 degrees. I also don't think that either portion of the dish is particularly dependent on the other. You could make this risotto with any meat.

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  • on June 29, 2010

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    This was my first time really cooking and I was trilled with the outcome! I cooked it a tad bit longer due to my tastes but the pork loin was amazing! I only cooked the pork loin but I am so glad I did! This is very easy, very quick, and very perfectly delicious!

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  • on June 23, 2010

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    This is delicious! I actually crave it about once a week. The best part is Dave
    idiot-proofed it. I can not cook but when I make this my pork and risotto come out perfectly. I LOVE this recipe! On a side note- his show is my favorite on the food network, as well. I have tried many of his recipes and they are all fabulous.

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  • on April 24, 2010

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    I have been making this for a long time ( a few years now and have not rated it until now. It is my favorite way to cook pork tenderloin and risotto. The flavors go great together. There is never any risotto left!!! It is a great meal to impress dinner guests and it is so easy to make.

    I like using porcini mushrooms when I make it.

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  • on June 24, 2009

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    I only made the pork tenderloin and my husband and I thought this was wonderful. it is so simple, but tastes elegant. I used a meat thermometer and a timer and it took 12 minutes for my oven to get the internal temp to 145. I let it sit for 7 minutes and it was PERFECT.

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