Sunday, September 20, 2015

Pork Tenderloin on Mascarpone Polenta with Basil Tomato Relish

Serves 4.

1 T. kosher salt
1 T golden brown sugar
1 T. grated lemon zest
1 T. crushed red pepper flakes
1 T. paprika
1 T. minced garlic
1 T. chopped fresh thyme
3 T. chopped fresh rosemary
2 pork tenderloins (2 lbs. total)
2 T. olive oil
2 cups whole milk
3 cups chicken broth
1 cup corn meal
Salt and pepper to taste
2 T. unsalted butter
1/2 cup freshly grated Parmesan 
1 T. chopped fresh oregano
4 oz. Mascarpone cheese
Basil Tomato Relish:
4 large plum tomatoes, seeded 
and diced
1/4 cup chopped fresh basil
1 T. chopped thyme
2 T. minced shallot
2 T. balsamic vinegar
1 T. extra-virgin olive oil

1. For Pork combine salt and sugar with lemon, garlic, herbs and spices.  Trim pork of all fat and silverskin.  Massage rub into tenderloins and wrap individually in plastic wrap.  Refrigerate 4 to 8 hours.  
2. Preheat oven to 400 degrees.  Heat olive oil in a large skillet on medium high heat.  Unwrap pork and sear on all sides in oil, 6 to 8 minutes.  Transfer pork to a parchment-lined baking sheet.  Roast 20 to 25 minutes or until pork reaches an internal temperature of 155 degrees.  Let rest 5 to 10 minutes before slicing on a diagonal into 1/2 inch thick slices.
3. For Polenta, bring milk and broth to a full boil in a large pot.  Slowly whisk in the corn meal and continue to cook at a simmer until cornmeal is tender and polenta has thickened, stirring often.  Stir in butter, Parmesan, oregano and mascarpone until melted. Season to taste with salt and pepper.
4. For Relish, toss all ingredients in a medium bowl until coated with oil and vinegar.  Season to taste with salt and pepper and let stand at room temperature for 1 to 3 hours.
5. To serve, Spoon polenta on plates.  Top with sliced pork and a large spoonful of the relish.  

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