Categories: Meals
Ingredients
- 1 lb. pork tenderloin
- 2 tbsp. canola oil divided
- 1 tbsp. chopped fresh rosemary
- 1 1/4 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 12 oz. mixed fresh mushrooms, stemmed and coarsely chopped
- 1 cup sliced leeks
- 2 tbsp. chopped fresh parsley
- 2 tbsp. unsalted butter, divided
- 3/4 cup uncooked instant polenta
- 2 tbsp. plus 2 tsp shredded Parmesan
Directions
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Preheat oven to 400. Pat pork dry; rub with 2 tsp oil. Stir together rosemary, 1/2 tsp salt and 1/2 tsp pepper in a small bowl; sprinkle over pork. Heat an ovenproof skillet over medium high. Add pork; cook until browned on all sides, about 4 minutes. Transfer skillet to oven; roast at 400 until cooked through, 14 to 16 minutes. Transfer pork to a cutting board, reserving drippings in skillet. Let pork rest 10 minutes.
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While pork rests, add remaining 4 tsp oil to drippings in skillet; heat over medium-high. Add mushrooms, 1/2 tsp salt and remaining 1/2 tsp pepper; cook, stirring often, until mushrooms begin to brown, 4-5 minutes. Add leeks; cook, stirring often, until mushrooms are deeply browned and leeks are tender, about 6 minutes. Stir in parsley and 1 tbsp. butter until melted. Remove from heat; cover to keep warm.
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Prepare polenta as directed. Whisk Parmesan, remaining 1 tbsp. butter, and remaining 1/4 tsp salt into warm polenta.
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Cut pork into 12 slices. Spoon 1/2 cup polenta onto each of 4 plates; top each with 3 pieces of pork and 1/2 cup mushroom mixture.