Pork Tenderloin With Sun-Dried Tomato Risotto

• 5 tbsp olive oil
• 1 clove garlic, peeled and finely chopped
• 5 None shallots, peeled, 3 finely diced, 2 cut into wedges
• 8.75 oz risotto rice
• 2 1/2 cups vegetable stock
• 1 cup white wine
• 1 1/4 lb pork tenderloin, cut into 1/3 inch thick strips
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 3 oz sun-dried tomatoes, roughly chopped
• 6 sprigs fresh thyme, finely chopped
• 2.5 oz Pecorino cheese, grated
• 4 sprigs fresh basil, a few leaves reserved for garnish, remainder chiffonade
• None None Parmesan cheese, grated, for garnish

1. Heat 2 tbsp oil in a saucepan and sweat garlic and diced shallots until softened. Add rice and saute for 1 min. Gradually add 1 1/4 cups stock and 3/4 cup wine, allowing liquid to absorb before adding more. This should take 30-35 mins.
2. Heat 3 tbsp oil in a nonstick frying pan and sear pork over high heat for 3 mins, turning. Reduce heat, season and remove from pan. Add shallot wedges and saute for 1 min. Return pork to the pan and add flour. Add remaining wine and stock and bring to a boil. Add cream and simmer over low heat for 4 mins. Season.
3. To finish, add tomatoes, thyme and Pecorino cheese to risotto. Add basil to pork. Serve garnished with basil and Parmesan.

olive oil, clove garlic, shallots, rice, vegetable stock, white wine, pork tenderloin, flour, heavy cream, tomatoes, thyme, pecorino cheese, fresh basil, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/18958 (may not work)