Butternut Squash Risotto With Roasted Garlic & Cracked Black Pepper Pork Tenderloin
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Butternut Squash Risotto With Roasted Garlic & Cracked Black Pepper Pork Tenderloin Recipe

If you're looking to impress someone with a super fancy looking dish without actually having to put much effort into it then this Butternut Squash Risotto With Roasted Garlic & Cracked Black Pepper Pork Tenderloin is for you!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: entrees, pork
Servings: 4
Author: Nick @ DudeFoods.com

Ingredients

  • 1 Smithfield Roasted Garlic & Cracked Black Pepper Pork Tenderloin
  • 4 cups chicken stock
  • 1 cup water
  • 1 small onion chopped
  • 1 clove garlic chopped
  • 2 cups arborio rice
  • 2 cups butternut squash peeled and diced
  • 2 tablespoons butter
  • 1 cup Parmesan cheese grated

Instructions

  • Cook Smithfield Roasted Garlic & Cracked Black Pepper Pork Tenderloin according to the directions on the package.
  • Combine chicken stock and water in a saucepan and keep warm over low heat.
  • Melt butter in a separate saucepan and add onion, garlic and butternut squash and cook over medium heat for 5 minutes or until garlic and onion are softened. Add rice.
  • Add chicken stock 1/2 cup at a time stirring frequently until broth is completely absorbed. Repeat until chicken stock is gone.
  • Stir in grated Parmesan cheese when the last 1/2 cup of chicken broth is almost absorbed.
  • Serve with sliced tenderloin.