BBQ Spiced Pork Tenderloin and Corn Risotto

I had one more pork tenderloin in my freezer and I always keep frozen corn on hand as well, so when this BBQ Spiced Pork Tenderloin and Corn Risotto popped into my Google Reader I immediately put it on the menu.

This was another quick and easy pork tenderloin recipe to keep in my arsenal, although I wish I'd been able to take a better photo to go with it (the pork was pink but not as pink as this picture makes it look).

BBQ Spiced Pork Tenderloin and Corn Risotto
As seen on Our Share of the Harvest

For the Pork:
3 tablespoons dark brown sugar
2 tablespoons white sugar
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon garlic powder
2 teaspoons ground black pepper
2 teaspoons ground ginger powder
2 teaspoons onion powder
1/2 teaspoons crushed dried rosemary
1 1-2 lb pork tenderloin

For the Corn Risotto:
2 cups frozen corn, thawed (or fresh, if in season)
4 cups chicken broth
4 tablespoons unsalted butter
1 shallot, finely chopped
1 cup Arborio rice
1/2 teaspoon fresh thyme leaves
3 scallions, thinly sliced
1/4 cup grated Parmesan
Kosher salt and black pepper

In a small bowl, combine all spices. Rub mixture over surface of pork using as much or as little as you'd like. Keep the rest in the pantry in an air-tight container.

Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place tenderloin in a small baking dish or roasting pan, coated with cooking spray, and cook in the oven for approximately 30 minutes or until the meat has reached 145 degrees. Let rest for at least 5 minutes before slicing.

In a food processor, puree 1 cup of the corn until smooth. Heat the broth on the stovetop in a medium pot.

In a large skillet, melt the butter. Add the shallot and cook until soft, about 2 minutes. Add the rice and cook, stirring, 3 minutes. Stir in 1 cup of the chicken broth and the pureed corn. Cook, stirring, until the rice has absorbed the liquid, 5 to 7 minutes. Continue cooking with the remaining broth, adding 1 cup at a time and waiting until the liquid is absorbed before adding the next cup.

After the last cup of broth has been absorbed, let the risotto cook 3 minutes, stirring. Add the remaining cup of corn and thyme; cook 2 minutes more. Stir in the scallions, Parmesan, salt and black pepper to taste.