Italian Pork with Creamy Polenta

By pcoates

Ingredients

• 2 10 oz. pork tenderloins, trimmed
• salt & pepper to taste
• 2 cloves garlic, pressed
• 1/3 cup finely diced carrot
• 1 large onion, chopped
• 1 (15oz.) can Italian-style diced tomatoes
• 1/4 cup dry red wine
• 2 Tbsp. red wine or balsamic vinegar
• 1 Tbsp. fresh oregano or 1 tsp. dried
• 3/4 Tbsp. fresh thyme or 3/4 tsp. dried
• 1 bay leaf
• 1 sprig fresh rosemary
• 1/2 ounce dried mushrooms, soaked & chopped or 2 cups sliced fresh mushrooms, sauteed
• 1 small red bell pepper, seeded & chopped
• 1 small yellow bell pepper, seeded 7 chopped
• 1/4 cup shredded fresh basil for garnish

Details

Servings 4

Preparation

Step 1

In a large nonstick skillet sprayed with olive oil, brown the tenderloins on all sides. Remove pork from skillet and set aside; add garlic, carrot, mushrooms, and onion to skillet and saute for 2 minutes until just tender.

Add the tomatoes, wine, vinegar, herbs, and peppeers. Bring sauce to boil and return pork to pan. Reduce heat, cover, and simmer until pork is tender, 30 to 40 minutes.

Thin sauce with stock or water if too thick. When tender, remove pork and keep warm. Turn heat to high and boil sauce vigorously until reduced. Remove bay leaf and season to taste. Slice pork 1/2" thick and serve on polenta with sauch and garnish with basil.