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!

Loaded Grecian Sandwich

Loaded Grecian Sandwich

Serving size: 1 Sandwich

Servings per Recipe: 4-5

Ingredients:

Rolls or Bread (I like Trader Joe's Half-Baked Rustic Rolls that I finish baking at home)

~1lb thinly sliced chicken breast

Jar of roasted bell peppers

Jar or Kalamata olives

Jar of green olives (I like the ones stuffed with pimentos but any of your choosing will work)

Can of artichoke hearts, drained

Bag of arugula

Cup of plain, nonfat Greek yogurt

2 Persian cucumbers (sold at Trader Joe's) or 1 small/medium English cucumber

4tsp olive oil, divided

Spray olive oil

Salt & Pepper

Make "Tzatziki" Sauce:

Finely dice the cucumber and mix into Greek yogurt with a pinch of salt and pepper.

Place in fridge to chill while preparing the rest.

Roast the Artichokes:

Preheat oven to 375.

If the artichokes hearts are whole, cut in half and place on a paper towel and cover with another. 

Pat the artichokes dry so they roast more easily.

Coat baking sheet with spray olive oil and place the artichokes on the sheet, cut side up.

Sprinkle with salt and pepper and then coat with spray olive oil.

Place in oven for about 10-12 min, or until beginning to golden.

Prep the Chicken:

Pat the thinly sliced chicken breasts dry with paper towel.

Slice each breast in half.

Sprinkle both sides with salt and pepper.

Heat 2tsp olive oil in a large pan over medium high heat.

Add chicken to pan and leave untouched for 3-5 min until it begins to golden on bottom.

Flip chicken and again leave untouched until the meat is thoroughly cooked through.

(cut the thickest piece to test, no pink? then you are in the clear)

Repeat with second round of olive oil and chicken. 

*Tip: adding fresh garlic wouldn't hurt*

Prepare condiments:

Slice olives in half longitudinally

Slice roasted bell peppers into desired size

Assemble Sandwich:

Place 2 pieces of chicken on the bottom of roll. 

Top with desired amount of arugula, olives, roasted artichokes, and roasted bell peppers.

Add a dollop (or more!) of the "Tzatziki".

Attempt to close down the sandwich and ENJOY!

You can serve this with a number of sizes, a Greek orzo pasta salad for example.

I kept it simple, and attempted to lower the carb intake, by just roasting some asparagus with just a little salt and pepper (coated with spray olive oil) in the oven at 375 for 10-12 min.

The chicken preparation seems like it is a bit boring, but believe me, the simple flavors of the chicken complement the robust condiments!

Hope you all enjoy!