A comforting savory dish featuring tender pork served over creamy rosemary-infused polenta. The polenta is cooked slowly for a smooth, rich texture, while the pork is seasoned and seared until golden, then finished with aromatic rosemary and a light pan sauce. This hearty meal is perfect for a cozy dinner and pairs well with roasted vegetables or a simple green salad.
Ingredients
- 6 oz pork tenderloin or pork loin chop trimmed
- 1 cup water for polenta
- 1 cup milk or half-and-half for richer polenta
- 1/4 cup polenta or coarse cornmeal
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp butter
- 1 tbsp olive oil divided
- 1 clove garlic minced
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
Instructions
- Season the pork with salt and black pepper on both sides.
- In a small saucepan, bring the water and milk to a gentle simmer. Slowly whisk in the polenta, then reduce the heat to low and cook, stirring often, until thick and creamy, about 20 to 25 minutes.
- Stir the rosemary, butter, and a pinch of salt into the polenta. Cover and keep warm.
- Heat 1/2 tablespoon of olive oil in a skillet over medium-high heat. Sear the pork for 3 to 5 minutes per side, or until browned and cooked through. Add the minced garlic during the last 30 seconds and stir quickly.
- Spoon the rosemary polenta onto a plate and top with the pork and any pan juices. Serve immediately.
Nutrition
Serving: 1gCalories: 520kcalCarbohydrates: 32gProtein: 38gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 95mgSodium: 610mgPotassium: 620mgFiber: 2gSugar: 4gVitamin A: 8IUVitamin C: 2mgCalcium: 12mgIron: 10mg