Rosemary Crusted Pork Tenderloin with Creamy Polenta and Wilted Greens

Name: Rosemary Crusted Pork Tenderloin with Creamy Polenta and Wilted Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European
Ingredients: 2 tbls garlic infused oil. or olive oil and 2 cloves of garlic minced; 1 pork tenderloin 1-2 lbs; 2 tbls fresh rosemary, minced; 1 tsp kosher salt; ½ tsp fresh cracked black pepper; 4 cups chicken stock (no salt added); ¾ tsp kosher salt; ¼ tsp fresh cracked black pepper; 1 cup cornmeal; 1 cup grated parmesan cheese; 1 tsp butter; 4 mushrooms, sliced (replace with diced red bell pepper or zucchini if mushrooms are a problem for you); 2 cups baby kale; 2 cups baby spinach; ½ cup toasted walnuts, coarsely chopped

18 steps

Prep:15minCook:30min

Some flavour combinations hug you in the kitchen before the food ever hits your plate. A rosemary crust and a simmering pot of polenta will do it every time. Polenta in this recipe is made with stock to reduce the dairy in the dish but it turns out just as creamy and heartwarming as polenta made with milk. This allows me to remove a portion before adding the parmesan for our dairy allergic daughter. Don’t skip resting the pork and don’t be afraid of the cooking time. Pork should be slightly pink and juicy when cooked properly. Make ahead on this dish: Crust pork 1 hour ahead or up to 24 hours ahead

Updated at: Thu, 17 Aug 2023 14:17:47 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories664 kcal (33%)

Total Fat31.6 g (45%)

Carbs49 g (19%)

Sugars5.3 g (6%)

Protein45.2 g (90%)

Sodium1630.8 mg (82%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Mix the rosemary, salt and pepper together to create a seasoning rub for the pork.

Step 2

Rub the tenderloin with 1 tbls of garlic infused oil and cover evenly with herb mixture.

Step 3

Tuck the thin end of the tenderloin under to create a more uniform thickness to the meat all the way though. Wrap the seasoned and shaped loin tightly in plastic wrap and store in the refrigerator. Leave for a minimum of 1 hour but ideally this can be prepared the day before.

Step 4

Remove the pork from the fridge 20 minutes before cooking

Step 5

Preheat oven to 425F

Step 6

Heat an oven safe saute pan over medium high heat and lightly toast the walnuts. Remove from the pan and set aside.

Step 7

Heat 1 tbls of garlic infused oil to the saute pan and sear the pork loin on all sides, over high heat. and then place the pan in the oven for 11 minutes.

Step 8

When the pork has finished cooking (155F thermometer check) remove it from the oven. Wrap the pork in a piece of aluminum foil and set aside to rest while you prepare the polenta and greens.

Step 9

Add 1 tsp of butter to the saute pan (remember that handle is HOT!) and gently cook the sliced mushrooms. Add half of the kale and half of the spinach. Toss to wilt.

Step 10

Add the toasted walnuts

Step 11

Turn off the heat and add the remaining kale and spinach. Tossing it with the already wilted and warm greens will wilt the newly added greens slightly and provide a nice variation of texture to the greens.

Step 12

In a wide bottom pot bring the chicken stock, salt and pepper to a boil.

Step 13

Add the cornmeal and stir for 3-4 minutes until cooked and creamy.

Step 14

Add more stock if needed to create the looseness/consistency you desire.

Step 15

Stir in 1 cup of grated parmesan

Step 16

Slice the rested pork into medallions. Add any collected juices to the wilted greens and toss to coat.

Step 17

Place a portion of polenta on each plate