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Feeding a crowd this season? This recipe’s a cinch to double—simply brown the pork in batches, then proceed as directed. If you can’t find instant polenta, regular is fine; start cooking it before you prep the pork so it’s ready on time.

Karen Rankin
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
20 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1/2 cup polenta, 1/2 cup mushrooms, and 3 slices pork)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Pat pork dry; rub with 2 teaspoons oil. Stir together rosemary, 1/2 teaspoon salt, and 1/2 teaspoon 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°F until a thermometer inserted in thickest portion reaches 145°F, 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 teaspoons oil to drippings in skillet; heat over medium-high. Add mushrooms, 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper; cook, stirring often, until mushrooms begin to brown, 4 to 5 minutes. Add leeks; cook, stirring often, until mushrooms are deeply browned and leeks are tender, about 6 minutes. Stir in parsley and 1 tablespoon butter until melted. Remove from heat; cover to keep warm.

  • Prepare polenta according to package directions, omitting salt and fat. Whisk Parmesan, remaining 1 tablespoon butter, and remaining 1/4 teaspoon salt into warm polenta.

  • 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.

Nutrition Facts

425 calories; fat 18g; saturated fat 6g; protein 35g; carbohydrates 22g; fiber 4g; sugars 2g; sodium 735mg.
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