One-Skillet Pork with Risotto

One-Skillet Pork with Risotto

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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.

pork risotto recipe

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.

pork with risotto recipe

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!

pork risotto recipe

One-Skillet Pork with Risotto

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.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Inactive time: 20 minutes
Total Time: 50 minutes
Servings: 4
Calories: 496kcal


  • Oven-proof skillet


  • 1 pound pork tenderloin
  • 1 tablespoon neutral oil
  • 1 teaspoon extra virgin olive oil
  • 1 small yellow onion, peeled and finely diced
  • 12 ounces cherry tomatoes
  • 1 cup arborio rice
  • ¼ cup sweet vermouth, or use dry sherry or chicken stock
  • 3 cups chicken broth
  • 1 cup finely grated Parmesan cheese, a pinch reserved for garnish
  • ½ cup loosely packed parsley, minced
  • 2 tablespoons loosely packed oregano leaves, minced; plus a few leaves for garnish
  • Salt and pepper


Brown the pork tenderloin:

  • Preheat the oven to 400ºF.
  • Pat the pork tenderloin dry and season with salt and pepper. Heat 1 tablespoon neutral oil in an oven-proof skillet over medium heat. Add the pork tenderloin and cook without moving for 3–4 minutes on each side. Transfer to a plate. Blot off the excess oil in the skillet with a paper towel, leaving any fond in the skillet.

Start the risotto:

  • Heat the extra virgin olive oil in the skillet over medium heat. Add the onion and cook for 5 minutes until it softens. Add the cherry tomatoes and arborio rice and season with salt and pepper. Cook for 2 minutes until the rice toasts lightly.
  • Pour in the sweet vermouth and bring to a boil for 2 minutes. Add the chicken broth and bring to a boil. Stir to incorporate all of the ingredients. Turn off the heat.

Bake the pork:

  • Place the pork tenderloin in the skillet. Cover with foil and carefully transfer to the oven for 20 minutes. During the last 5 minutes of baking, remove the foil and finish baking uncovered.
  • Check the temperature of the pork. Remove the skillet from the oven once the tenderloin reaches 135–140ºF at the thickest part. It may look like there is excess liquid on top of the rice; that is normal.
  • Transfer the tenderloin to a cutting board to rest for 5 minutes before thinly slicing.

Finish the risotto:

  • Place the risotto on the stovetop over low heat and stir it a few times. Add the Parmesan cheese, parsley, and oregano. Simmer for 3–5 minutes–stirring regularly–to cook off any excess liquid. Turn off the heat and let stand for 5 minutes. Taste and season.

To serve:

  • Arrange the sliced tenderloin on top of the risotto. Scatter the remaining Parmesan cheese on top and garnish with a few oregano leaves. Enjoy!


Calories: 496kcal | Carbohydrates: 46g | Protein: 40g | Fat: 16g | Sodium: 522mg | Fiber: 2g | Sugar: 3g | Vitamin C: 19mg
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  1. 5 stars
    Really enjoyed this recipe and the leftovers were even better! I have an urge to add dried cranberries as a topping for some weird reason. I cut the amount of cheese in half and then reduced it even more.

    1. Thank you! I’m so happy you enjoyed it. Dried cranberries would be amazing in this…another option could be golden raisins for a little bit of sweetness. You could add them with the chicken broth right before you place the pork on top.

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