What you'll be getting:
Creamy Polenta with Pork Tenderloin and Roasted Veggies
5 oz oz pork tenderloin
300 g soaking polenta
1/4 c gravy (pork stock, fines herbs, nutritional yeast, salt and pepper, gf AP flour)
1 t bacon fat
Equipment needed: 1 lined sheet pan, 1 pan, pot with lid (oven friendly*)
*If you do not have a pot with a lid that can go into the oven, cook polenta in a casserole dish and cover with aluminum foil.
Preheat oven to 415.
Lay out the veggies on a lined sheet pan.
Place sheet pan in the oven.
In a pot, that is oven safe, add your soaking polenta. Soaking the polenta over night cuts the cook time in half.
As soon as the polenta begins to boil, place a lid on the pot and place into the oven. Set a timer for 25 minutes.
After the polenta goes into the oven, heat up the bacon fat in a non-stick pan.
When the oil is hot, place tenderloin(s) in the pan. Sear for 2 minutes on the top and bottom.
After you have seared your pork tenderloin for 2 minutes on the top and bottom, place in the oven (on the sheet pan with the veggies).
The tenderloin should cook for 20 minutes (15 minutes if they are smaller portions.
In the pan that had the pork, add the gravy. Keep it on a low heat.
When the timer goes off, pull the sheet pan and pot out of the oven. For a good consistency, I like to be able to drag a wooden spoon through the polenta. Add the nutritional yeast with salt and pepper. Set aside until you are ready to plate.
On the sheet pan where the pork had been there will be some juice, toss the veggies in it, to give them a little more flavor.
Next, add the veggies and pork on top. From start to finish this dinner takes 30 minutes. Enjoy!
Set the pork on a cutting board and let it rest for a minute or 2 before slicing into it.
Slice up the tenderloin. You want to make sure you don't slice the pork as soon as it comes out of the oven. Resting lets the juices settle. Once you have sliced the chops, stir the polenta once more and then spoon onto the plate.