https://www.triedandtruerecipe.com/one-skillet-pork-with-risotto/

• 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

1. Brown the pork tenderloin:
   1. Preheat the oven to 400ºF.
   2. 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.
2. Start the risotto:
   1. 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.
   2. 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.
3. Bake the pork:
   1. 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.
   2. 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.
   3. Transfer the tenderloin to a cutting board to rest for 5 minutes before thinly slicing.
4. Finish the risotto:
   1. 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.
5. To serve:
   1. Arrange the sliced tenderloin on top of the risotto. Scatter the remaining Parmesan cheese on top and garnish with a few oregano leaves. Enjoy!