Chili-Lime Pork Tenderloin over Soft Polenta with Hungarian Wax Peppers and Corn
Show: Food Network Star
Episode: Spicy Competition
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- Recipe categories: Meat, Pork,
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Total Reviews: 3
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By bougher_12192625
whg, 88
on June 11, 2011
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This recipe is outstanding. Just enough heat and the pork was flavored perfectly. Too bad Miss Kagan is not a regular chef on this show. The perfect balance in flavor and heat, and it goes together in under an hour (from prep to table. Now thats what i'm talkin' about !!!
By abbeyjoycollins...
Berea, 75
on August 23, 2010
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I did a Google search for Hungarian wax peppers, and found this recipe. My husband and I enjoyed this dish-- it comes together for a quick weeknight meal. It really tastes like comfort food with the polenta and pork.
I have never cooked with Hungarian wax peppers before, but mine tasted hot to me. I didn't add them to the polenta, since they were in every other component of the dish. I'm glad I didn't. The polenta was a nice base for the other spicy parts. The marinade was really tasty on the pork. I did add a tablespoon of olive oil and a couple tablespoons of water to the marinade to increase the volume.
I would make this dish again if I had more Hungarian wax peppers to use up ;
By bwrcarnut_nancy
sewell, nj
on August 19, 2010
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was given some hungarian hot wax peppers and found this recipe. I was only going to make the corn dish but had some thick center cut pork chops so i made the marinade (guessed on the proportions; didn't have enough fresh limes so used key lime juice excellent! i didn't make the polenta but imagine it would be nice offset to the heat of the peppers in the marinade and corn dish. i will say that my peppers were really small; only about 2 inches in length and i did halve the recipes as i was only making dinner for two. will definitely make it again.