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Roasted Pork Loin with Broccoli Risotto

Roasted Pork Loin with Broccoli Risotto


Pork Loin:

1.5 pounds pork loin

Extra virgin olive oil

Kosher salt

Ground pepper

1 teaspoon garlic powder

1 teaspoon fresh thyme

Broccoli Risotto:

Extra virgin olive oil

3 cups broccoli florets

4 garlic cloves, minced (divided)

Crushed red pepper

1 lemon

6 cups chicken stock, divided

1 tablespoon unsalted butter

1 large shallot, minced

1 cup Arborio rice

1/4 cup white wine

1 cup mascarpone cheese (or cream cheese)

2 tablespoons half and half (or milk)

1/4 cup Parmesan cheese

Salt and pepper, to taste

Garnishes- feta cheese, dill, lemon zest


  1. Preheat your oven to 400.  Take out a cast iron skillet and bring to a high heat. Drizzle the pork loin with olive oil then season with 1 tablespoon Kosher salt, 1/2 tablespoon pepper, garlic powder and thyme. Sear the pork loin on both sides until it forms a golden brown crust, about 3-4 minutes per side. Then, finishing cooking in the oven for 20 minutes, or until the internal temperature is 145-150 degrees for medium. Once it's done cooking, let it rest 5-10 minutes before slicing.
  2. While the pork is cooking make your broccoli risotto. In a large sauté pan with high sides, add 1 tablespoon of olive oil and bring the pan to a medium heat. Add the broccoli florets, 2 cloves of garlic, 1/4 teaspoon crushed red pepper, juice of 1 lemon and 1/2 teaspoon of salt and pepper. Sauté until the broccoli has softened, about 5-7 minutes. Transfer to a blender with 1/2 cup of chicken stock and blend until smooth. If it seems too thick, add more chicken stock. Taste for seasonings and adjust. Set aside.
  3. Pour the remaining chicken stock into a small pot and bring up to a medium to high heat. Keep the broth hot. In the same sauté pan you cooked your broccoli in, add 1 tablespoon of butter and 1 tablespoon of olive oil. Bring the pan up to a medium heat and add the shallot and remaining garlic (2 cloves). Cook until softened and then add in the Arborio rice and toast for 2 minutes. Then add in the white wine and bring the pan up to a high heat and cook until the liquid is almost evaporated. Then, slowly add in 1 cup of hot chicken stock at a time and mix until all of the liquid has evaporated. Continue this process until the rice is al dente and you have a creamy sauce. Turn off the heat, then add the mascarpone cheese, half and half, and parmesan cheese. Mix, taste for seasonings and adjust accordingly.
  4. To serve, add the risotto down first in a shallow bow, add a few slices of your pork loin, then garnish with crumbled feta, dill, and lemon zest. Enjoy!

Notes from the Chef