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Herbed Pork Tenderloin with Polenta and Pan Sauce

Pork tenderloin marinated with herbs, cheesy polenta, and pan sauce. A flavorful dish that will change your lunch game.

  • Author: David (Doggy Daddy)
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 3 1x
  • Category: dinner
  • Method: stovetop
  • Cuisine: american

Ingredients

Scale

Polenta

  • 1/2 cup polenta
  • 2 cups water plus more as needed
  • 2-3 tbsp butter
  • 1/4 cup parmesan cheese
  • Add salt at end, if needed

Pork Tenderloin Marinade

  • 2 tbsp olive oil, or enough to coat the protein
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 4 garlic cloves, minced
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp sea salt

Pan Sauce

  • 2 tbsp shallot, chopped
  • 1 tbsp garlic, chopped
  • 5 thyme sprigs
  • 1/3 cup dry red wine
  • 1/3 cup chicken stock
  • 1-2 tbsp butter

Plating

  • Slice the pork into 1.5-2 inch portions
  • Place two large spoonfuls of polenta on the plate and form into a circle
  • Place two pork slices on the polenta
  • Drizzle 2-3 tablespoons of sauce around the plate and on the pork
  • Pull thyme leaves from a sprig and drop over the full plate

Instructions

Marinate the Pork

  1. Clean excess fat and silver from the pork
  2. Coat with oil
  3. Mix all dry ingredients together and spread over the pork, massaging it into the meat
  4. Place in refrigerator for a minimum of 30 minutes

Cook the Polenta

  1. Add 1 cup of water along with the polenta into a saucepan and heat until boiling, stirring occasionally
  2. Reduce heat to a simmer, continuing to stir every few minutes for about 30-40 minutes
  3. As water is absorbed, add more to keep a smooth consistency - about 1/4 cup at a time
  4. When the cornmeal is no longer crunchy, melt in the butter then the cheese and cover
  5. Turn off heat

Cook the Pork

  1. Start cooking the polenta
  2. Set oven to 400°
  3. Heat up your skillet to medium-high
  4. When the skillet is hot, add a couple tablespoons of grapeseed oil until it starts to shimmer
  5. Add the pork, cooking for about 3 minutes on all sides until a sear is developed
  6. Place in the oven for 16-25 minutes, until reaching your preferred doneness (varies by thickness)
  7. When done, place on a cutting board to rest, about 10 minutes

Make the Pan Sauce

  1. Place the skillet over medium-low heat
  2. Add shallot, garlic, and thyme sprigs, cooking until soft
  3. Add stock and wine and bring to a light boil, adjusting heat as needed
  4. Reduce by about 2/3
  5. Add butter and stir to combine

Notes

Polenta cook time and amount of water will vary depending on the cornmeal size.

Add cheese and butter to get the right consistency along with salt if needed. For this recipe, I wanted a smooth, flowing texture and added a little bit more of both.

If you're short on time, just season the pork with sea salt and cracked black pepper before searing.

Keywords: pork tenderloin, polenta, pan sauce