Candace Ott
I found this recipe in a book, and had to try it.  I'm usually not a big pork fan, since there's a common tendency for it to be dry, but this comes out moist, tastes amazing, and my guests loved it!

  • 1 cup risotto (Arborio rice)
  • 1 boneless pork loin - about 3 lbs. (I had two small ones that came together in a package from Costco)
  • 3 fresh rosemary sprigs
  • 2 tbsp. olive oil
  • 1 cup fruity red wine
  • 2 tbsp. butter
  • 1/2 finely chopped onion
  • 3-5 minced garlic cloves
  • 2 cups chicken broth
  • 3/4 cup grated parmesan cheese
  • salt/pepper
The risotto will absorb the juices as it cooks
  1. Chop and mince your onion/garlic - set aside.
  2. Season the pork loin with salt and pepper.
  3. Pour olive oil into a pan, lay the sprigs of rosemary in the pan, and place the pork loin on top.  Sear all sides until it shows a little browning - the book suggested 5-7 minutes per side. (the oil made it splatter everywhere, so either have a screen cover over it, or use less oil - this is something I'll need to perfect the next time).
  4. Once the pork is seared, place it in the crockpot with the rosemary.  Save what's left in the pan.
  5. Pour 1/2 cup of the chicken broth into the pan, cook and loosen all the leftover juices from the pork.  Add in 1 tbsp. of butter, the onion and garlic - stir/cook until onions begin to look translucent.
  6. Add the risotto and cook until it starts to brown (I didn't notice any browning - but the book suggested 2 minutes).
  7. Stir in wine and remaining chicken broth.
  8. Pour the risotto mixture into the crockpot with the pork.  Cover, and cook on High for 3-4 hours (if you're not sure it's done, check that it reaches 160 degrees on a meat thermometer).
  9. Once it's done, remove the pork and let it rest for 10 minutes before slicing it up.
  10. Add the remaining 1 tbsp. of butter, and the parmesan cheese to the risotto and mix (I didn't add the cheese, I had it on the side for anyone that wanted to sprinkle it on top - and it tasted great with or without).
  11. This meal was great served with cooked brussel sprouts.
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