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Pork tenderloin with rapini and creamy polenta

Chatelaine | posted Tuesday, Feb 10th, 2015

polenta-rapini-feature
Prep time: 15 minutes
Total cooking time: 30 minutes
Serves: 4-6

Ingredients:

  • 500-g pork tenderloin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/4 tsp salt
  • 2 tsp canola oil
  • Creamy Polenta:
    3 1/2 cups, plus 2 tbsp no-salt chicken broth, divided
    – 1/4 tsp salt
    – 3/4 cup cornmeal
    – 1 diced plum tomato
  • Rapini:
    1 tsp canola oil
    – 2 minced garlic cloves
    – 1 bunch rapini, stems trimmed

Method:

  1. Boil 3 1/2 cupsĀ chicken broth in a large saucepan. Reduce heat to medium. Whisk in cornmeal and salt. Cook until thickened but still loose, about 2 min. Remove from heat and let stand 2 min to completely absorb liquid. Whisk in 2 tbsp no-salt chicken broth, tomato and cilantro. Cover to keep warm.
  2. Cut a pork tenderloin into 1/2-in. rounds. Stir chili powder with smoked paprika and salt. Sprinkle on both sides of pork.
  3. Heat a large non-stick frying pan over medium-high. Add 1 tsp canola oil, then garlic and rapini. SauteĢ until tender-crisp, 4 to 5 min. Transfer rapini to a platter. Add 2 tsp canola oil to pan, then pork. Cook until firm, 2 to 3 min per side. Serve with polenta and rapini.
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