Pork Tenderloins with Swiss Chard and Polenta

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Here is another recipe from one of our favorite cookbooks here at Warmth Company. Monica recently made this for herself and her husband, Bob, one evening after work. It is a quick and healthy and surprisingly yummy meal from Everyday Food Light.

 

1
Begin by pouring 2 cups milk into a heavy bottomed, medium sized pot.

 

2
Add 2 1/2 cups broth,

3
and a good pinch of salt. Heat till just begins to boil.

5
Add 1 cup polenta.

4
I used organic polenta from the bulk bins at New Leaf. It also comes packaged at most grocery stores in the baking aisle.

6
Wisk in the cornmeal.

7
Add a few grinds of pepper, and continue to heat.

8
It will boil, and begin to thicken. Stir frequently to prevent sticking.

8b
When a nice thick consistancy is achieved, after about 20 minutes, add a pat of butter and give it a stir. This gives it just the right amount of richness. Set aside.

9
Now for the meat. Salt and pepper both sides of 5-6 thinly sliced pork tendorloin pieces.

10
Heat a swirl of olive oil in a cast iron pan.

11
Add a few slices of the pork.

12
Cook until browned on both sides, approximately 3 minutes total.

13
Transfer to a plate.

14
Cover with foil and set aside.

15
Meanwhile…

16
Chop a bunch of Swiss chard. 

17
Slice an onion.

18
Add onion to pan. Saute a few minutes in the juices remaining from the pork.

19
When beginning to soften, add 1/4 cup broth.

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and the Swiss chard. Cook for a few minutes until the chard cooks down and softens.

21
Next add about 1/2 cup broth,

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and a few tablespoons sherry vinegar.

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and return the pork to the pan.

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Cook until liquid has evaporated a bit and everything seems tender. About 4 minutes.

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Serve pork and vegetable mixture over a good heap of polenta. Enjoy!

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