Pan-Seared Pork Loin with Creamy Polenta and Sautéed Kale
A robust and satisfying dinner featuring tender pan-seared pork loin, creamy polenta, and nutrient-rich sautéed kale. A perfect winter meal utilizing seasonal ingredients.
Ingredients
- Chicken Broth150 ml
- Garlic5 g
- Parmesan Cheese10 g
- Butter3 g
- Olive Oil10 ml
- Salt1 pinch
- Black Pepper1 pinch
- Pork Loin180 g
- Polenta55 g
- Kale100 g
Instructions
- 1Step 1
Step 1: Pat the pork loin dry and season generously with salt and black pepper.
- 2Step 2
Step 2: Heat 5ml of olive oil in a non-stick skillet over medium-high heat. Sear the pork loin for 3-4 minutes per side, until golden brown and cooked through (internal temperature 63°C/145°F). Remove from skillet and let rest on a cutting board.
- 3Step 3
Step 3: While pork cooks, prepare the polenta. In a small saucepan, bring 250ml of water and the chicken broth to a boil. Slowly whisk in the polenta, reducing heat to low. Stir continuously for 5-7 minutes until thick and creamy. Stir in butter and Parmesan cheese. Season with salt.
- 4Step 4
Step 4: In the same skillet used for pork, add the remaining 5ml of olive oil. Add minced garlic and sauté for 30 seconds until fragrant. Add the kale and sauté for 3-5 minutes, until wilted and tender. Season with salt and pepper.
- 5Step 5
Step 5: Slice the rested pork loin and serve immediately alongside the creamy polenta and sautéed kale.
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