One-Skillet Pork with Risotto | Tried and True Recipes (2024)

This one-skillet pork with risotto comes together in just one pot for an ultimate weeknight wonder meal. The risotto is beautifully creamy and pairs perfectly with baked pork tenderloin.

Pork tenderloin is probably one of my all-time favorite proteins. It’s cheap, easy to make, and looks really lovely when fanned out on a serving platter. I’ve made it so many different ways–potatoes being my go-to side dish–but this baked risotto may be taking the lead as my new favorite accompaniment.

I just love how simple this pork and risotto is to prepare. You don’t need many ingredients. Plus, you can riff off this idea in many different ways using your favorite flavor profiles. You can definitely expect to see so many more baked risotto recipes coming your way because I’m obsessed with them!

How to make this one-skillet pork with risotto

As I said, this recipe comes together almost effortlessly. It’s really perfect for a midweek dinner because most of the magic happens in the oven.

What you need

• Pork tenderloin: You could try this with two boneless chicken breasts instead, but I recommend starting with the pork tenderloin first because it works so well with timing. I’ll develop a chicken version of this recipe to perfect the timing.
• Onion and tomatoes: The base of the risotto is just a small yellow onion and cherry tomatoes. You can add minced garlic or use your favorite aromatic. Thinly sliced fennel, leeks, or shallots would also be delicious.
• Arborio rice: I use arborio rice for the risotto, but carnaroli rice is also perfect. You could also try this with just regular old white rice, but the result will have a different texture than what you might expect from risotto.
• Sweet vermouth: My ride-or-die; I always keep a bottle in the fridge! You can use chicken stock instead, but sweet vermouth just adds a nice flavor here. You can replace it with dry sherry or even Shaoxing wine.
• Chicken broth: You can use homemade or store-bought; I love Better than Bouillon! If you prefer chicken stock, use that instead.
• Finishing touches: I add minced oregano, parsley, and plenty of Parmesan cheese to the risotto at the end of cooking.

How to make it

• Step 1: It starts with the pork tenderloin. Brown it on both sides in an oven-proof skillet.
• Step 2: Sauté the diced onion.
• Step 3: Add the tomatoes and arborio rice and cook in the skillet to lightly toast the rice.

• Step 4: From there, deglaze the skillet with sweet vermouth. Add the chicken broth and bring to a boil. Turn off the heat.
• Step 5: Add the pork tenderloin on top. Cover with foil and pop it into the oven for about 20 minutes. Remove the cover during the last 5 minutes of baking.

• Step 6: Remove the skillet from the oven once the pork reaches 135–140ºF. It may look like there is a little excess water on top of the risotto; that is normal!
• Step 7: Remove the pork from the skillet and let it rest on a wooden cutting board.
• Step 8: Simmer the risotto on low heat as you add the Parmesan cheese, parsley, and oregano. Stir well to incorporate. You only need to simmer for a few minutes. Taste and season.

Simply slice the pork and arrange it on top of the risotto. Serve with a few oregano leaves and more Parmesan cheese scattered on top.

Look how stunning! This dish looks beautiful once it’s plated up, and I love that everything happens in just one skillet. It really makes cleanup a breeze.

I hope you loved this recipe as much as I did. If you make it, please rate the recipe and drop a comment below; I’d love to hear from you!