Pork Tenderloin With Sun-Dried Tomato Risotto - cooking recipe

Ingredients

5 tbsp olive oil
1 clove garlic, peeled and finely chopped
5 None shallots, peeled, 3 finely diced, 2 cut into wedges
8.75 oz risotto rice
2 1/2 cups vegetable stock
1 cup white wine
1 1/4 lb pork tenderloin, cut into 1/3 inch thick strips
1 tbsp all-purpose flour
1/2 cup heavy cream
3 oz sun-dried tomatoes, roughly chopped
6 sprigs fresh thyme, finely chopped
2.5 oz Pecorino cheese, grated
4 sprigs fresh basil, a few leaves reserved for garnish, remainder chiffonade
None None Parmesan cheese, grated, for garnish

Preparation

Heat 2 tbsp oil in a saucepan and sweat garlic and diced shallots until softened. Add rice and saute for 1 min. Gradually add 1 1/4 cups stock and 3/4 cup wine, allowing liquid to absorb before adding more. This should take 30-35 mins.
Heat 3 tbsp oil in a nonstick frying pan and sear pork over high heat for 3 mins, turning. Reduce heat, season and remove from pan. Add shallot wedges and saute for 1 min. Return pork to the pan and add flour. Add remaining wine and stock and bring to a boil. Add cream and simmer over low heat for 4 mins. Season.
To finish, add tomatoes, thyme and Pecorino cheese to risotto. Add basil to pork. Serve garnished with basil and Parmesan.