Italian Pork Tenderloin with Creamy Polenta & Sautéed Swiss Chard
Tender pan-seared pork tenderloin medallions served alongside creamy, savory polenta and vibrant sautéed Swiss chard with garlic.
Ingredients
- Garlic2 cloves
- Skim Milk220 ml
- Parmesan Cheese15 g
- Olive Oil12 g
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Pork Tenderloin200 g
- Instant Polenta80 g
- Swiss Chard250 g
- Fresh Rosemary1 sprig
Instructions
- 1Step 1
Slice the pork tenderloin into 1-inch thick medallions. Season both sides with salt and black pepper.
- 2Step 2
Heat 6g of olive oil in a large non-stick skillet over medium-high heat. Add the pork medallions and sear for 3-4 minutes per side, until golden brown and cooked through. Remove pork from pan and set aside, keeping warm.
- 3Step 3
While pork cooks, bring the skim milk (or water) to a boil in a medium saucepan. Slowly whisk in the instant polenta, stirring constantly to prevent lumps.
- 4Step 4
Reduce heat to low and continue to whisk for 3-5 minutes, until the polenta is thick and creamy. Stir in 10g of Parmesan cheese and a pinch of salt.
- 5Step 5
Rinse the Swiss chard and chop it roughly, separating stems from leaves if desired. Mince the garlic.
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