Herb Crusted Pork Tenderloin with Polenta

Recipe Information

Ingredients

For the Pork Tenderloin

• 2 lb pork tenderloin (approximately two average-sized tenderloins) (trimmed of the silver skin)
• 4 tsp Dijon mustard
• 1 cup fresh herbs (thyme, rosemary, and parsley) (finely chopped)
• 3 tbsp olive oil (divided)
• Kosher salt and freshly ground black pepper (to taste)

For the Polenta

• 1 cup course cornmeal (polenta)
• 4 cup chicken broth or stock
• 1 cup heavy cream
• 4 tbsp unsalted butter
• ½ cup Parmigiano-Reggiano (finely grated)
• salt (to taste)

For the Red Wine Sauce & Onions

• 16 cipollini or pearl onions (peeled)
• 2 cup Pinot Noir
• 1 cup beef stock
• 2 tbsp honey
• 2 tbsp cold unsalted butter (cut into cubes for the finishing)

Directions

1. Preheat oven to 400 degrees. oss peeled onions with $1\text{ tbsp}$ olive oil, salt, and pepper. Spread on a small baking sheet and roast for 15–20 minutes until tender and lightly golden. Set aside.

2. In a medium saucepan, combine red wine, beef stock, honey, and rosemary sprigs. Bring to a boil over medium-high heat, then reduce heat to simmer. Allow sauce to reduce by about half until slightly syrupy (15–20 minutes). Discard rosemary. Add roasted onions into the saucepan and keep warm over low heat.

3. In a medium-large pot, bring the 4 cups of chicken broth to a rolling boil. Slowly stream in the polenta while whisking continuously to prevent lumps. Turn heat down to low, cover, and let cook for 20–25 minutes, stirring every few minutes until thick and tender. Whisk in heavy cream, 4 tbsp butter, and Parmigiano-Reggiano. Season with salt to taste. Turn heat to lowest setting and cover to keep warm.

4. Generously season tenderloins on all sides with salt and pepper. Heat2 tablespoons olive oil in a large oven-safe skillet (or stainless steel pan) over medium-high heat. Sear tenderloins for 2 minutes per side until a golden crust forms on all sides. Remove tenderloins onto a board. Brush all sides evenly with Dijon mustard, then roll each tenderloin in chopped herbs to form an even green crust. Return tenderloins to the skillet and transfer to the oven. Roast for 12–15 minutes until an instant-read thermometer inserted into the thickest part reads 140-145 degrees. Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes before slicing into thick medallions (internal temp will rise to a target 145-150 degrees.

5. To Plate: Off heat, whisk cold butter cubes into warm red wine sauce until glossy. Spoon a generous base of creamy polenta onto four warm plates. Arrange 3–4 pork medallions over polenta. Spoon sauce and roasted onions around meat and polenta. Garnish with fresh thyme or rosemary sprigs and serve with a glass of Pinot Noir.