Grilled Pork Tenderloin and Corn Risotto

When cutting the corn from the cob, turn your knife around and scrape the cobs with the blunt side to get all the “milk” from the remaining corn.

Ingredients
Pork:
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

Risotto:
2 cups fresh corn kernels
2 tablespoons olive oil
2 green onions, chopped
1 cup Arborio rice
3 to 4 cups hot vegetable or chicken broth
1/3 cup grated Parmigiano Reggiano cheese

Prep Time - 10 Cook Time - 17

Instructions
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, puree 1 cup corn kernels, set aside.
Heat oil in a large saucepan; add green onion and sauté 2 minutes.
Add rice and sauté 2 minutes. Add hot broth, ½ cup at a time, cooking and stirring until absorbed before adding more.
Add corn (kernels plus pureed) with last 1/2 cup of broth.
Stir in cheese and serve.

From Relish Magazine