This recipe was different for us and very tasty! My store was out of cremini mushrooms and flat-leaf parsley, so I used baby bellas and curly parsley. I also cooked the pork for longer than the recipe specified - I find that most recipes tend to tell you to cook pork less that I like it. I still see it more like chicken - it should be cooked through.

Pork Tenderloin with Cheesy Polenta
Every Day with Rachael Ray December-January 2008

3 tablespoons extra-virgin olive oil
Two 10- to 12-ounce pork tenderloins
Salt and pepper
2 shallots, finely chopped
One 8-ounce package cremini mushrooms, sliced
1 cup chicken broth
½ cup heavy cream
1 cup polenta
6 ounces blue cheese, such as gorgonzola, crumbled
¼ cup chopped flat-leaf parsley
Four Servings
Prep Time: 15 min
Cook Time: 25 min

1. Preheat the oven to 375°. In a large, heavy skillet, heat 1 tablespoon oil over medium heat. Season the pork with salt and pepper and cook in the skillet, turning, until browned, 10 minutes. Transfer to a 9-by-13-inch baking dish, reserving the skillet, and roast until the temperature registers 145° on an instant-read thermometer, 12 to 15 minutes.
2. Meanwhile, heat the skillet over medium heat and cook the shallots and mushrooms in the remaining 2 tablespoons oil until softened, about 5 minutes. Add the chicken broth and simmer until reduced, about 3 minutes. Cover and remove from the heat.
3. In a saucepan, bring 3 1/4 cups water and the cream to a boil and whisk in the polenta. Lower the heat to mediumlow and cook, whisking, until tender, about 3 minutes. Stir in the cheese; season with salt and pepper. Cover and keep warm.
4. Transfer the pork to a cutting board and let sit for about 8 minutes, then slice on an angle and arrange on 4 plates. Top with the pan sauce and parsley and serve with the polenta.

MacGourmet Rating: 4 Stars

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