- 4
- 20 mins
- 30 mins
Ingredients
- 1 lb pork tenderloin
- 2 Tbsp canola oil, divided
- 1 Tbsp chopped fresh rosemary
- 1 1/4 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 12 oz mixed fresh mushrooms, stemmed and coarsely chopped (about 3 cups)
- 1 cup sliced leeks
- 2 Tbsp chopped fresh flat-leaf parsley
- 2 Tbsp unsalted butter, divided
- 3/4 cup uncooked instant polenta
- 2 Tbsp plus 2 tsp shredded Parmesan cheese
Preparation
Step 1
Preheat oven to 400. 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 until a thermometer inserted in thickest portion reaches 145, 14 to 16 minutes. Transfer pork to a cutting board, reserving drippings in skillet. Let pork rest 10 minutes.
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.