Sunday, February 14, 2010

Pork Tenderloin with Polenta and Swiss Chard

This was my first experience ever making polenta from scratch and I was extremely pleased with the result. I saved the remainder and put it in an oiled dish which I later flipped over, cut into triangles and broiled for a few minutes to give it a crispy top. This may also have been the first time I've ever made pork tenderloin. These recipes are also from Everyday Food.

4 cups 2% milk
6 cups chicken broth
1 1/3 cups Bob's Red Mill "Corn Grits" or Polenta
salt and pepper
1, 1lb pork tenderloin cut into 12 thin slices
1 tablespoon + 1 teaspoon olive oil
2 medium yellow onions halved and thinly sliced lengthwise
1 bunch Swiss chard, stems cut into 1/2" pieces and leaves roughly chopped
2-3 teaspoons red wine vinegar
2 tsp unsalted butter

In a large pasta pot, bring milk and 5 cups broth to a boil over med-high heat. Slowly whisk in the polenta and continue to whisk until polenta begins to thicken. Reduce heat to low and season with S&P. Simmer gently, stirring often until cooked, 25-30 minutes.
While polenta is cooking, flatten pork pieces with the palms of your hands. Season with course salt and pepper. Heat 1.5 tsp olive oil over medium high and cook the medallions in batches of 6. Cook until well browned on each side, 3-4 minutes total. Transfer to a plate and cover with foil to keep warm.
Return skillet to heat and add remaining olive oil, onions, chard stems and 1/4 cup of broth. Cook, scraping up all the brown bits until vegetables begin to soften, about 5 min. Add chard leaves and cook until wilted, 2-3 minutes. Add vinegar, the remaining broth and cook until liquid has nearly evaporated. Add pork to the top and stir lightly. Serve on top of warm polenta.

I also made Apple Spritzers:
combine 2 cups chilled club soda, 1 1/2 cups chilled apple juice and 10-12 dashes bitters, and 1 apple sliced into thin rounds. Serve over ice. (also good with whiskey added!)

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