Grilled Pork Tenderloin Medallions with Steamed Asparagus and Creamy Polenta
Tender grilled pork tenderloin medallions, paired with vibrant steamed asparagus and a rich, creamy polenta for a satisfying and flavorful meal. This recipe leverages quick grilling for a delicious summer dinner.
Ingredients
- Garlic5 g
- Parmesan Cheese15 g
- Olive Oil20 ml
- Salt2 g
- Black Pepper1 g
- Pork Tenderloin300 g
- Asparagus300 g
- Instant Polenta90 g
- Rosemary2 g
- Thyme2 g
- Water300 ml
Instructions
- 1Step 1
Slice the pork tenderloin into 2-3 cm thick medallions. Pat dry with paper towels. Season generously with salt, black pepper, minced garlic, rosemary, and thyme. Drizzle with 10ml olive oil.
- 2Step 2
Preheat a grill pan or outdoor grill to medium-high heat. While the grill heats, bring 300ml water to a boil in a small saucepan for the polenta.
- 3Step 3
Grill the pork medallions for 3-4 minutes per side (total 7 minutes), or until cooked through and lightly charred. Internal temperature should reach 63°C (145°F). Set aside to rest.
- 4Step 4
While pork grills, whisk the instant polenta gradually into the boiling water. Reduce heat to low and cook for 5 minutes, stirring frequently, until thickened and creamy. Stir in Parmesan cheese and season with salt.
- 5Step 5
In a separate steamer basket or microwave-safe dish, steam the asparagus for 4-5 minutes, or until tender-crisp. Drizzle with remaining 10ml olive oil, salt, and pepper.
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