Sally's Recipe of the Week

Sally's Recipe of the Week

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Sally's Recipe Of The Week: Pork Tenderloin With Corny Polenta

Pork Tenderloin with a Corny Polenta

Serves 3 to 4

Here is what you need:

1 pound pork tenderloin

1 cup polenta (also known as yellow corn grits)

1 TBS fresh lime juice

2 tsp chili powder

1 tsp ground cumin

1 ½ cup half and half

2 cups fresh corn kernels, cut off the cob

canola oil

Kosher salt and pepper

fresh cilantro

lime wedges for serving

Here is what you need to do:

Preheat oven to 400 degrees. Trim the pork loin from any silver skin or excess fat.In a shallow dish mix together chili powder, cumin, lime juice and about 2 TBS oil. Mix well and place the pork in coating well. Let the pork marinate for ten minutes.

In a sauce pan bring 3 cups of water and 1 cup of half and half to a boil.Season with salt (1 ½ tsp) and slowly whisk in polenta.When the polenta is mixed well, be careful not to let it boil over, turn the heat way down to a simmer.Let it simmer and give it an occasional whisk for about 15 to 20 minutes. Then stir in corn, put on low and cover.

Heat a TBS of oil in an oven safe skillet over medium high.Remove pork from marinade, discarding marinade.Season the pork with salt. Place pork in the pan and sear on both sides for about 3 minutes per side then slide it into the oven for about 5 minutes. The thicker the pork the longer you will need.You want the pork to be slightly pink in the center. Remove pork from oven, place on a cutting board, cover with foil and let it rest at least 5 minutes.

While the pork is resting stir the remaining ½ cup half and half into your polenta.Taste and season as necessary.Turn up the heat a bit if you think it’s too thin. Some people like thick polenta others like it a little runny, it’s up to you.

Slice the pork into about ½ inch thick rounds. Serve with polenta, sprinkled with cilantro leaves and a lime slice.

Let’s Eat!!

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