Photo: Chili-Lime Pork Tenderloin over Soft Polenta with Hungarian Wax Peppers and Corn Recipe
Ingredients
Pork:
- 4 limes, juiced
- 2 tablespoons chile powder
- 1 Hungarian Wax pepper, roughly chopped*
- 1 pork tenderloin, trimmed (about 10 ounces)
Polenta:
- 3 cups chicken stock
- 1 cup fine cornmeal
- 1/4 cups chopped Hungarian Wax peppers (about 1 pepper)
- 1/4 cup crema Mexicana
- 2 tablespoons butter
- Kosher salt and freshly ground black pepper
Corn:
- 2 tablespoons olive oil
- 1 onion, chopped
- 1/2 cup chopped Hungarian Wax peppers (about 2 to 3 peppers)
- Kernels from 4 ears of fresh corn
- 1/2 cup queso fresco
- *Cooks note: You will need about 5 to 6 Hungarian Wax peppers, or other spicy chile peppers, depending on the size of the peppers.
Directions
Stir together the lime juice, chile powder, and Hungarian pepper. Place the pork tenderloin in a shallow baking dish or resealable plastic bag and pour the marinade over top. Coat the pork in the marinade. Marinate the pork for 1 hour in the refrigerator.
In a large saucepan, heat the chicken stock over medium heat and bring to a simmer. Slowly pour in the cornmeal, and whisk for 1 minute. Stir in the chopped pepper. Bring to a simmer and cook, stirring constantly until the mixture is thickened. Stir in the crema and the butter. Season with salt, and pepper, to taste. Set aside and keep warm.
Preheat a grill or grill pan over high heat.
Remove the pork from the marinade and let it come to room temperature.
In a large skillet, heat the olive oil over medium heat and saute the onion and peppers until both are softened, about 5 minutes. Stir in the corn and saute for 3 minutes. Crumble the queso fresco over top and gently stir it in. Saute for 1 more minute. Season with salt and pepper.
Season the pork with salt and pepper and grill over high heat for about 8 minutes on each side, or until it reaches an internal temperature of 160 degrees F. Allow to rest before slicing.
To serve, in shallow bowls, divide the polenta among the bowls, top with a few slices of pork and top with the corn and pepper mixture.
Notes
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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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.
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