Step 1: Slice pork loin into 1.5-2 cm thick medallions. Season generously with salt and black pepper.

Step 2: Prepare the wild garlic pesto: In a small food processor or with a mortar and pestle, combine wild garlic, 10g Parmesan, and 10ml olive oil. Process until a coarse pesto forms. Add a splash of water if needed to reach desired consistency.

Step 3: Bring vegetable broth to a boil in a medium saucepan. Slowly whisk in the polenta, stirring continuously to prevent lumps. Reduce heat to low, cover, and simmer for 10-15 minutes, stirring every few minutes, until polenta is creamy and cooked through. Stir in remaining Parmesan.

Step 4: While polenta cooks, heat the remaining 5.4ml olive oil in a large skillet over medium-high heat. Add pork medallions and sear for 4-5 minutes per side, until golden brown and cooked through (internal temperature 63°C/145°F).

Step 5: Divide creamy polenta between two plates. Top with pork medallions and spoon a generous dollop of wild garlic pesto over the pork. Serve immediately.