BBQ Spiced Pork with Corn Risotto

BBQ Spiced Pork with Corn Risotto | windykitchen

I’m sorry to be the one to bring it up, but we are creeping dangerously close to the end of summer. It’s about this time every year that I start thinking about what all I have (or haven’t) crossed of my annual bucket list. I’ve done pretty well so far this year. So far I have:

1. Been to the beach/ocean
2. Been on a boat
3. Eaten a hotdog
4. Been to a baseball game
5. Had a picnic
6. Consumed lemonade out-of-doors
7. Consumed margaritas out-of-doors
8. Seen fireworks
9. Read a book in the park
10. Gone to an outdoor concert

However, I haven’t gotten to everything. Like:

1. Make s’mores
2. Go to a drive-in movie (admittedly a tough one when you don’t have a car)
3. Go fishing
4. Eat an ice cream cone

Pretty good progress, right? It’s hard to do everything you want in a summer. Now, I can’t help you with going to baseball games or watching fireworks, but if one of the things you wanted to do this summer was enjoy fresh corn, here’s a great recipe to give it a whirl.

BBQ Spiced Pork with Corn Risotto | windykitchen

BBQ SPICED PORK WITH CORN RISOTTO (adapted from A Taste of Home Cooking)

Ingredients for the pork:

1 and 1/2 tbsp dark brown sugar
1 tbsp white sugar
1 tbsp paprika
2 tsp kosher salt
2 tsp garlic powder
1 tsp ground black pepper
1 tsp ground ginger powder
1 tsp onion powder
1/2 tsp crushed dried rosemary
1 pork tenderloin (1-2 lbs)

Ingredients for the corn risotto:
2 cups fresh or frozen (thawed) corn
4 cups low-sodium chicken broth, warmed in microwave or on stovetop
2 tbsp unsalted butter
1 shallot, finely chopped
1 cup Arborio rice
1 tsp fresh thyme leaves
3 green onions, thinly sliced
1/3 cup grated Parmesan cheese
Kosher salt and black pepper

1. Preheat oven to 350. Combine all spices for pork spice rub in small bowl. Rub mixture over surface of pork and press to coat.
2. In a hot skillet over medium-high heat, sear each side of the pork tenderloin for 2-3 minutes. Place tenderloin in small baking dish or roasting pan coated with cooking spray, and cook in oven for about 30 minutes (or until meat reaches internal temperature of 145 degrees). Let rest for at least 5 minutes before slicing.
3. In food processor, puree 1 cup of the corn until smooth. In same skillet you used for the pork, melt butter over medium-low heat. Add shallot and cook until soft, about 2 minutes. Add the rice and cook, stirring, about 3 minutes. Stir in 1 cup of the chicken broth and the pureed corn. Cook, stirring, until rice has absorbed the liquid, 5 to 7 minutes. Continue cooking with remaining broth, adding 1 cup at a time and waiting until the liquid is absorbed before adding the next cup.
4. Once broth has been absorbed, let the risotto cook 3 minutes, stirring. Add remaining cup of (non-pureed) corn and thyme; cook 2 minutes more. Stir in green onions, Parmesan, salt and pepper to taste. Serve warm, alongside pork.

Mmmmmm. It’s actually not even fair for me to judge this, because if it’s pork tenderloin or risotto, it’s pretty much a lock I will love it. And this was both! And I loved it. A++

BBQ Spiced Pork with Corn Risotto | windykitchen


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