Pork...it's what's for dinner

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courtesy of fibreandwater

Ok, ok...we all knew it wouldn't be long until the pig recipes came up!  BUT, in my defense, this is using the relatively healthy tenderloin of the pig, paired with big flavors of the salsa and rounded out by the earthy-smokiness of the polenta.  

Herbed Pork “Chateaubriand”

Grilled Polenta with Tomato-Artichoke Heart Salsa

Serves 6

For the Pork:

2          #’s                   Pork Tenderloin, Cleaned and Trimmed of visible Fat and Silver Skin

1          Tbsp.               Canola Oil

1          Cup                 Fresh Herbs, Packed

3          Ea.                   Whole, Peeled Cloves of Garlic

to taste                        Kosher Salt

to taste                        Ground Black Pepper

Combine oil, herbs, and garlic in the bowl of a food processor fitted with the “S” blade and process until slightly chunky, season with salt and pepper.  Rub cleaned pork with the herb oil and let stand at room temperature for 1 hour, basting with more herb oil occasionally.  The pork can then be grilled or pan roasted to the desired degree of doneness, (12-15 minutes for medium).  Let rest in a dish covered by a tent of aluminum foil for at least 20 minutes.

For the Polenta:

4          Cups                Water or Light Vegetable Stock
1          tsp.                  Kosher Salt

1          tsp.                  Ground Black Pepper

1          Tbsp.               Minced Garlic
1          Cup                 Cornmeal Or Instant Polenta

In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups. On a lightly oiled baking sheet spread warm polenta about 3/4-inch thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered.  Before serving, cut into 1/6’s and spray with a little olive oil; gently heat on a pre-heated grill for five to eight minutes.  Reserve warm.

For The Salsa:

1          Ea.                   15-ounce Can Artichoke Hearts

1          Cup                 Seeded and Diced Ripe Tomatoes

1          Tbsp.               Minced Red Onion

1          Ea.                   Whole Peeled Clove of Garlic, Sliced

¼         Cup                 Chopped Cilantro

to taste                        Cayenne Pepper

to taste                        Cumin

to taste                        Fresh Lime Juice

to taste                        Kosher Salt

to taste                        Ground Black Pepper

Drain the artichoke hearts and rinse; quarter the hearts through the base of the hearts.  Combine the quartered artichoke hearts and the remaining ingredients in a bowl; adjust seasoning and reserve chilled until ready to serve.

TO ASSEMBLE: Place grilled polenta in the center of a dinner plate.  Slice the cooked pork tenderloin and arrange around the polenta and top with salsa.  Drizzle reserved juices from the pork and salsa around the edge of the pork.