Pan Roasted Pork Tenderloin with Sweet Corn Risotto and Hatch Chile Cream Sauce

-Ingredients-

Pork Tenderloin:

1pork tenderloin

2 tablespoons olive oil

Kosher Salt/ Pepper

Risotto:

½ cup sweet kernel corn (use frozen or cut from cob)

3 tablespoons olive oil

1 onion, minced

1 cup Arborio rice

1 cup chicken stock, heated

½ cup heavy cream

½ cup freshly grated Parmesan cheese

Sauce:

2 Hatch Chiles, roasted, peeled, deseeded and chopped

1 shallot finely chopped

½ cup heavy cream

Directions

Tenderloin:

Rub tenderloin lightly with oil and season with salt and pepper. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.

Heat 2 tablespoons of olive oil in a sauté pan over high heat. Sear tenderloin on all sides until nicely colored all over. Lower heat, and continue to cook the pork by rotating on all sides. Remove from heat and let rest for 5 to 10 minutes before thinly slicing on the bias. Reserve pan for the sauce.

Risotto:

Heat the oil in a large saucepan over medium heat. Add onions and sweat until they start to turn translucent in color. Add rice and stir until all the grains are covered with oil. Slowly add the stock and continue to stir. Repeat this for about 10 minutes or until all of the stock has been absorbed. Stir in the corn and cook for 2-3 minutes. Stir in the cream and parmesan. Remove from heat.

Sauce:

Return the sauté pan (previously used for the tenderloin) to the stove on medium heat. Add shallots and sweat until translucent. Lower heat, and add the chiles. Sauté for 2-3 minutes. Add the heavy cream and reduce to desired thickness. Season with salt and pepper.