Careme

Ingredients

• arborio risotto rice 1 cup
• Kroger® Fresh Natural Pork Tenderloin 1 lb 3.99
• Butternut Squash Cubes 14 oz 5.00
• Kroger® Sliced Baby Bella Mushrooms 8 oz 3.99
• Jumbo White Onions 1 small 1.99
• Spice World® Fresh Diced Garlic 2 teaspoons 3.49
• Simple Truth Organic FREE RANGE CHICKEN BROTH LOW SODIUM 32 OZ 4 to 5 cups 1.67
• Simple Truth Organic® Sage 1 teaspoon chopped 2.79
• Simple Truth Organic® Rosemary 1 teaspoon chopped, optional 2.79
• olive oil 2 tablespoons
• butter 2 tablespoons
• Parmesan 1/3 cup grated, optional
• salt to taste
• black pepper to taste

Instructions

1. Heat oven to 425°F. Warm the broth in a saucepan and keep hot.
2. Toss the butternut squash cubes with a little olive oil, salt, and pepper on a sheet pan. Roast for 20 to 25 minutes until tender and caramelized.
3. Pat the pork tenderloin dry and season with salt, pepper, chopped sage, and optional rosemary. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides, about 5 to 6 minutes total, then transfer to the oven and roast 15 to 20 minutes until it reaches 145°F. Rest 10 minutes before slicing.
4. Meanwhile, finely dice the onion. In a wide pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook 3 minutes. Add garlic and cook 30 seconds. Add mushrooms and cook 5 minutes until browned.
5. Stir in 1 cup arborio rice and toast for 1 to 2 minutes.
6. Add hot broth one ladle at a time, stirring often. Let each addition absorb before adding more. When the rice is nearly done, fold in about three-quarters of the roasted squash and the remaining sage.
7. Cook until the risotto is creamy and tender, about 18 to 22 minutes total. Off the heat, stir in the remaining 1 tablespoon butter and optional Parmesan. Fold in the rest of the squash gently so some pieces stay distinct.
8. Slice the rested pork tenderloin. Spoon the risotto into plates or bowls and fan the pork slices over the top or alongside.