Tender pork and perfect fresh corn polenta are on the menu tonight.
This recipe was developed by Marianne Williams.
Stir lime juice, chili powder, cumin, and 2 tablespoons oil in a baking dish.
Photo: Caitlin Bensel
Add pork and turn to coat.
Let stand for 10 minutes.
Slowly whisk in polenta.
Reduce heat to medium-low; simmer, whisking occasionally, until creamy and tender, 15 to 20 minutes.
Cover and keep warm over low.
Meanwhile, heat remaining 1 tablespoon oil in a large, oven-safe skillet over medium-high.
Add pork to skillet, discarding marinade, and season with remaining 34 teaspoon salt.
Cook until all 4 sides of tenderloin are browned and crispy, about 3 minutes per side.
Transfer skillet to oven.
Roast pork until a thermometer inserted in center of meat registers 145F for medium, about 5 minutes.
Remove from oven and transfer pork to a cutting board.
Let rest for 5 minutes.
Slice into 12-inch-thick slices.
Stir remaining 12 cup half-and-half into polenta mixture.
Serve polenta with pork, topped with cilantro and alongside lime wedges.
2,000 calories a day is used for general nutrition advice.
