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Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin


4 servings


1 (1 1/2 to 2-pound) pork tenderloin
Olive oil
Freshly ground pepper
1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish
1-ounce dried mushrooms
1 cup boiling water
3 tablespoons olive oil
1 shallot, minced
1 cup Arborio rice
1 cup chicken stock, heated
1/2 cup dry white wine
Few pinches salt
2 tablespoons butter
1/2 cup grated pecorino romano
2 tablespoons chopped fresh parsley leaves



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