The Perfect Sophisticated Pair

For the perfect pair, drizzle pork tenderloin with a delightfully sweet molasses glaze, then serve it alongside spiced pumpkin risotto dotted with currants.

Molasses-Glazed Pork Tenderloin
Serves 6
Prep time: 10 minutes
Cook time: 20 minutes

INGREDIENTS
2 (1/2 pound) pork tenderloins
4 tablespoons molasses
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
1 tablespoon soy sauce
Cooking spray
Olive oil, for brushing

INSTRUCTIONS
1.    Spray grill with cooking spray and preheat to medium high. With a sharp knife, trim excess fat from tenderloins and discard.
2.    In a small bowl, combine molasses, vinegar, mustard and soy sauce. Reserve 2-3 tablespoons for drizzling.
3.    Brush pork with olive oil, then season with salt and pepper. Grill for 15 minutes, occasionally turning to brown all sides.
4.    Brush pork with molasses mixture. With the grill lid down, continue cooking. Turn and glaze as needed for 5 more minutes or until an instant-read thermometer registers 150°F.
5.    Remove from grill and cover with foil. Let rest 10 minutes, then slice. To serve, drizzle slices with reserved glaze.

Currant Pumpkin Risotto
Serves 6
Prep time: 20 minutes
Cook time: 20 minutes

INGREDIENTS
1 container (32 ounces) chicken broth
1/2 cup water
2 tablespoons butter
1/2 onion, diced
1 1/2 cups Arborio rice*
1/4 teaspoon ground ginger
1 cup pumpkin puree**
3 tablespoons black currants or raisins
1/2 cup finely grated Parmesan cheese, plus extra for garnish
Salt and pepper, to taste

*Tip: Arborio is rounded, medium-grained Italian rice that is traditionally used for risotto because it is firm and creamy when cooked. You should be able to find it in the regular rice section of your local grocery store or in the international foods aisle.

**Tip: Can’t find pumpkin puree? Butternut squash works just as well. Cut one in half lengthwise, then scoop out and discard the seeds. In a microwave-safe baking dish, place cut-side-down with 1/4 cup water. Cover with plastic wrap, then cook on high for 10-12 minutes or until tender. Scrape out flesh with a fork and use in place of pumpkin puree.

INSTRUCTIONS
1.    Combine chicken broth and water in a saucepan. Warm over medium heat, then reduce to low and keep hot while you proceed.
2.    In a large saucepan or Dutch oven, melt butter over medium heat. Add onion, then cook, stirring, until onions are translucent, about 5 minutes. Add rice, then cook, stirring, for 3 minutes.
3.    Add 1 cup of the warm broth to the rice mixture. Cook, while stirring, until the rice absorbs all the liquid. Repeat until all of the broth has been added and absorbed—about 20 minutes.
4.    Stir in ground ginger, pumpkin puree, currants and Parmesan cheese. Season with salt and pepper. Sprinkle with additional Parmesan cheese, then serve.

Brought to you by