Pork with Rosemary Polenta
- 1 tablespoon dijon mustard
- 2 teaspoons balsamic vinegar
- 1 teaspoon chopped fresh rosemary, plus 1 small sprig
- Kosher salt and freshly ground pepper
- 1 large pork tenderloin (about 11/4 pounds)
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 bunch broccoli, cut into florets
- 11/2 cups skim milk
- 3/4 cup quick-cooking polenta
Preheat the oven to 375 degrees F. Combine the mustard, vinegar, chopped rosemary and 1/2 teaspoon each salt and pepper in a bowl; brush all over the pork. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer registers 145 degrees F, about 15 minutes. Transfer the pork to a cutting board and let rest.
Wipe out the skillet. Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes; cook over medium heat, 2 minutes. Add the broccoli, 1/4 cup water and 1/4 teaspoon salt. Cover; cook 5 minutes.
Bring 3 cups water, the milk, rosemary sprig and 1/4 teaspoon salt to a boil in a saucepan over medium heat; discard the rosemary. Whisk in the polenta and cook, whisking, until thickened, 3 to 5 minutes. Remove from the heat and stir in the parmesan. Slice the pork and serve with the broccoli and polenta.
Photograph by Justin Walker
Recipe Courtesy of Food Network Magazine
Recipe courtesy of Herb Mesa
Recipe courtesy of Robin Miller