Saged Pork Tenderloin with Creamy Polenta
Creamy Sundried Tomato Polenta
- 1 cup yellow corn meal
- 1 teaspoon salt
- 1 bay leaf
- 2 cups of water
- 2 tablespoons olive oil
Put all ingredients in your Instant Pot and stir them up until they are all incorporated.
Put on the Instant Pot lid and turn on the pressure cooker function for 15 minutes and let your polenta cook.
When the pressure cooking is completed, put a cloth napkin or dish towel over the venting component of the Instant Pot and do the quick release. When all of the steam is released, remove the napkin and take off the lid.
Spoon your polenta into a serving dish or on to individual plates.
Saged Pork with Apples and a Maple Mustard Sauce
- 1 whole pork tenderloin
- Salt shaker
- 6 tablespoons rubbed sage
- 8 oz maple syrup
- 3 oz apple cider vinegar – or use any type of light colored vinegar
- 3 tablespoons mustard – whole seed mustard tastes best, but you can use Dijon or yellow mustard instead
- ¼ teaspoon salt
- 3 tablespoons olive oil
- 1 whole leek washed, cut lengthwise and then cut into horizontal strips about ¼ inch thick
- 1 cup of dry white wine like Sauvignon Blanc
- 2 apples seeded and cut into ¼ inch slices
Cut one whole pork tenderloin into 1 inch thick slices.
Salt with the shaker on both sides of the pork slices.
Spread the rubbed sage on both sides of the pork slices.
In a small bowl, pour in the maple syrup, vinegar, mustard and salt. Stir until combined and place the bowl to the side until needed later.
Put a large frying pan on your stove top and begin to heat it over medium high heat.
Pour the olive oil into the frying pan and let it heat up.
Place the pork tenderloin into the pan and let the first side sear. Then, when the pork is a rich brown color and easy to pick up from the pan without any resistance, turn the pork and brown the other side.
When both sides of the pork are browned remove the seared pork slices and place in a bowl.
Add the leeks to the pan and stir them. When they begin to soften add the wine and as the pan deglazes, use a spoon or heatproof spatula to scrape up the browned pork bits from the bottom of the pan.
Next, return the pork to the pan, making a single layer of pork.
Place the apple slices in the open pockets between the pork slices. If you have extra apples, just place them on top of the slices, too.
Pour the sauce into the pan and let it come to boil. Then, reduce your heat so the sauce is simmering. When your apples are cooked to softness, but not mushiness, remove the pan from the heat.
Serve your pork with apples and sauce on top of both with your polenta.
Thank you for all that you do to make this a better world for gluten free eaters!