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Rosemary Pork with Red Wine Risotto
- 1 (3 pound) boneless pork loin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 sprigs fresh rosemary
- 2 tablespoons butter, divided
- 3 cloves garlic, minced
- 1/2 cup onion, minced
- 1 cup Arborio rice
- 2 cups chicken broth
- 1 cup fruity red wine
- 3/4 cup freshly grated Parmesan cheese
- Heat the olive oil in a large skillet over medium high heat on the
stove. When the oil is hot, add 3 sprigs of rosemary and place the
pork roast on top of them.
- Season with the salt and pepper.
- Brown the pork roast on all sides, about 5 to 7 minutes.
- Remove from pan and place the roast and the rosemary in a large slow cooker.
- Deglaze the pan on the stove by adding 1/4 cup of the chicken broth
to the hot pan and stirring rapidly with a whisk, loosening the
browned bits of pork.
- Add 1 tablespoon of the butter, the garlic and onion and cook, stirring
with a spoon, until the onion is translucent.
- Add the rice and stir
well. Cook until the rice just begins to brown, about 2 minutes.
- Stir in the remaining chicken broth and wine.
- Remove from heat and pour into the slow cooker around the roast.
- Place cover on slow cooker and cook on HIGH for 3 to 4 hours, stirring
occasionally. The internal temperature of the pork should register 170 degrees F.
- When the cooking time is done, remove the roast, slice and keep warm on a platter.
- Remove and discard the rosemary.
- Stir the remaining butter and Parmesan cheese into the rice.
- Spoon the risotto around the roast slices and garnish with the remaining
fresh rosemary sprigs.