Pork Tenderloin and Polenta

So I haven't posted a recipe in a while and I apologize!  Since I have been staying in New York I hardly have the time to cook, and I have been excited to eat out to try all the restaurants in the city (if I can try all).  To make up for it, I'm sharing with you a recipe that will surely be a hit with the Mister (or Missus).  A succulent pork tenderloin on top of polenta with gravy served with a side of roasted asparagus.  My fianc√® loves anything with polenta so I try to make it often.  Here we go!
1 pork tenderloin trimmed and sliced in 1 1/2 inch rounds
1 log of polenta (don't get the boxed kind) sliced in 1 inch rounds
2 Tbs of unsalted butter
2 Tbs of flour
1/2 cup of chicken stock
olive oil
grated parmesan (not the stuff from the can)

Preheat the oven to 400 degrees Fahrenheit.  Wash and trim about 1-1 1/2 inches off the ends of the asparagus.  This is to trim off the tough, woody part.  Lay them on a baking sheet and drizzle with a olive oil and sprinkle with a little salt and pepper.  Roll them around in the baking sheet so that they are evenly coated in the oil and seasoning.  Bake for 15 minutes.

*tip: When buying asparagus look for tight, and not dried tips.

For the pork tenderloin raise the oven to 425 degrees Fahrenheit.  Trim it of any fat or silver skin (a tough ligament that normally lines one side of the tenderloin).  Slice it in 1 1/2 thick rounds.  Drizzle with a little olive oil and sprinkle with salt and pepper.  Turn the burner on high.  Once the skillet is hot brown one side for 3 minutes, flip and finish in the oven for 4 minutes.  Take out of the oven and let it cool on a plate.  It should be just slightly pink on the inside, and if you want to get technical it should have an internal temperature of 160 degrees.

In a separate pan, turn the burner on med-high heat.  Drizzle olive oil in the pan.  Brown both sides of the polenta for about 5 mins each side.  I like mine on the crispy side.  You can take it off sooner if you don't like it too crispy.  Place the polenta to the side in a warm spot.  On the same plate as the pork would be fine.

While you wait for the polenta to warm through, in the same skillet that the pork was cooked in melt the butter over medium heat.  Add the flour and whisk it into the butter.  Cook for a couple minutes while whisking.  Slowly whisk in the chicken stock until it is fully incorporated into the butter-flour mixture.  Season with salt and pepper to taste.  Bring to a simmer and let reduce for 5 minutes.

To plate, place the polenta on the dish.  Grate the cheese over the polenta.  Place the pork medallion on top of the polenta.  Spoon the gravy over the tenderloin and place a couple of the asparagus spears on the plate.

Doesn't it look appetizing?  This dish is so tasty and doesn't require a lot of spices or ingredients.  I simply used only salt and pepper as my seasonings.  All these ingredients are fairly inexpensive, and yet the presentation will surely impress your significant other.  Let me know how it goes! Enjoy!


  1. I love polenta! This is an amazing looking recipe. I hardly cook in New York either... dining out is sort of like a religion here.


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