Pork Tenderloin* Recipe

Cooking Instructions

1. 1

   Prepare the Polenta

   In a saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta, reduce heat to low, and cook for about 20 minutes, stirring frequently. Stir in goat cheese until melted and creamy. Season with salt and pepper to taste.

2. 2

   Roast the Vegetables

   Preheat the oven to 400°F (200°C). Toss the cipollini onions and cherry tomatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until caramelized and tender.

3. 3

   Cook the Pork Tenderloin

   Season the pork tenderloin with salt and pepper. In a skillet over medium-high heat, add olive oil and sear the pork on all sides until browned. Transfer to the oven and roast for 15-20 minutes until the internal temperature reaches 145°F (63°C). Let rest before slicing.

4. 4

   Prepare the Haricots Verts

   In a pot of boiling salted water, blanch the haricots verts for 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again before serving.

5. 5

   Make the Beurre Blanc

   In a saucepan, combine white wine and chicken stock. Reduce over medium heat until it thickens slightly. Remove from heat and whisk in butter until melted and emulsified. Season with salt and pepper.

6. 6

   Plate the Dish

   On each plate, spoon a portion of goat cheese polenta, top with sliced pork tenderloin, and arrange roasted vegetables and haricots verts on the side. Drizzle with Korean chili-honey mustard and beurre blanc before serving.