Polenta & Pork with Sage Mushroom Cream
Think of this as the dish that cooperates. Not only do the two parts finish cooking at the about same time, but the main flavors really work together beautifully.
Ingredients
POLENTA:
Butter for baking dish
1 cup medium ground yellow cornmeal
2 cups water
2 cups milk
1 tsp. salt
PORK:
16-20 oz. pork tenderloin, sliced crosswise 1-inch thick
Salt and pepper
2 Tbsp. vegetable oil
1½ Tbsp. extra virgin olive oil
⅔ lb. medium crimini mushrooms, quartered
1 Tbsp. minced garlic
1 Tbsp. slivered sage leaves (or more to taste)
½ cup mushroom stock or dry white wine
About 1 cup heavy cream
Directions
Prepare polenta: Heat oven to 350 degrees. Butter a large baking dish. Add cornmeal, milk, water and salt; stir briefly. Bake uncovered, without disturbing, until liquid is absorbed, 40 to 45 minutes.
Meanwhile, prepare pork: Pat pork pieces dry with paper towels; season with salt and pepper on both sides. Heat a large, heavy skillet over medium-high flame for several minutes. Add half the oil to hot pan and swirl to coat bottom. When oil is nearly smoking, add half the pork, spacing pieces so they don’t touch. Brown on both sides, then remove pork to a plate and cover. Repeat process with remaining oil and pork.
Prepare sauce: Add butter to same pan. When it begins to froth, add mushrooms and cook, stirring occasionally, 3 to 5 minutes. Stir in garlic, sage, salt and pepper. Continue to cook until mushrooms are mostly tender, another 2 to 4 minutes. Add stock or wine and simmer briefly. Add cream; simmer briskly to reduce liquid to a lightly thickened sauce, 3 to 5 minutes.
Add pork and accumulated juices to pan. Reduce heat and simmer gently until pork is cooked through. Serve over polenta.
More Recipes
More Recipes by This Author
Edible in your mailbox
