Herb Crusted Pork Loin with Mushroom & Red Wine Sauce over Creamy Polenta

Herb Crusted Pork Loin with Mushroom & Red Wine Sauce 

over Creamy Polenta

Prepare Pork:

2 sprigs rosemary
2 sprigs thyme
2 tsp crushed garlic
salt and pepper
1.5 Tbs olive oil, divided
1lb pork tenderloin

• Preheat oven to 375⁰F
• In food processor, finely dice the herbs
• Add herbs to crushed garlic in small bowl
• Add salt, pepper and ½ tbs olive oil, combine into paste
• Heat remaining olive oil in metal pan over medium-high heat
• Rub half of herb paste onto pork and add to pan
• Sear the meat on all sides then place on baking sheet
• Rub the remaining paste on the pork and place in oven for ~30-35min.
• Once internal temperature of the pork has reached 165⁰F,
• Remove pork from oven and let rest for at least 10 minutes.

(Resting the meat is crucial to maintaining moisture. If the pork is sliced immediately after cooking, the juices will run and the pork will be dry once served)

Prepare polenta:

1 cup water
2 cups unsweetened original almond milk
2 garlic cloves, crushed
1 sprig thyme
1 sprig rosemary
1 cup polenta (corn grits)

• Bring first 5 ingredients to a boil, remove from heat and steep for 10min
• Remove herbs and garlic and return to boil
• Add polenta and cook for ~5 min then remove from heat

(This preparration was adapted from Food and Wine Magazine)

Prepare sauce:

0.5lb crimini mushrooms, sliced
1 Tbs olive oil
dry red wine (dry Marsala)

• In the pan used to sear the meat, heat 1 Tbs olive oil over medium heat
• Add the mushroom and sauté until almost golden, adding water for moisture if needed
• Deglaze the pan with dry Marsala wine 

(Ensure the pan is not too hot such that a flame may develop.  If a flame does develop, lift pan from stove and blow out flame. Once the flame is out, you may return the pan to the stove. The integrity of the sauce will not be compromised if small flame does develop, as long as it is put out in a timely manner)

Prepare Vegetable:

1lb asparagus
Salt & Pepper
Spray olive oil

• While pork is resting and oven is still hot,
• Place trimmed asparagus onto same pan used to roast the pork
• Season with salt and pepper the coat with spray olive oil
• Roast in oven for about 20 minutes

My Plating Suggestion:
Once all ingredients are prepared,
make a foundation of polenta on plate
place 3-4 ¼” slices of pork on top of polenta
top with mushrooms and wine sauce
line asparagus alongside the foundation of polenta

ENJOY!