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  • 2 (1-pound) pork tenderloins
  • 3 garlic cloves, thinly sliced
  • 1/3 cup finely chopped fresh basil
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 2 tablespoons olive oil
  • 2 cups fresh corn kernels
  • 2 tablespoons olive oil
  • 2 green onions, chopped
  • 1 cup Arborio rice
  • 3 to 4 cups hot reduced-sodium vegetable or chicken broth
  • 1/3 cup grated Parmigiano Reggiano cheese


  1. Heat grill.
  2. To prepare pork, cut several small slits in pork tenderloins. Insert garlic slices into slits. Press basil over pork. Sprinkle with salt and pepper. Place meat on grill grate and cook until seared, turning to brown all sides. Cook about 15 minutes or until an instant-read thermometer registers 160F. Let stand 10 minutes.
  3. To prepare risotto, purée 1 cup corn kernels in a blender or food processor.
  4. Heat oil in a large saucepan. Add green onion; sauté 2 minutes. Add rice; sauté 2 minutes. Add hot broth, ½ cup at a time, cooking and stirring until absorbed before adding more. Add corn (kernels plus puréed) with last 1/2 cup of broth. Stir in cheese.
  5. Slice pork and serve alongside risotto.
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The recipe was originally published as Pork Tenderloin with Fresh Corn Risotto on

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