Pork Tenderloin with Figs and Blue Cheese Polenta

Name: Pork Tenderloin with Figs and Blue Cheese Polenta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 43 grams About 1/3 cup crumbled blue cheese (about; 237 milliliters dry red wine; 12 firm-ripe figs, rinsed, stem ends trimmed, and halved lengthwise; 1 Tbsp honey; 1 teaspoons olive oil; 1 teaspoon grated orange peel; 4 servings Pepper; 237 milliliters coarse polenta; 454 grams pork tenderloin (about; 1 teaspoons About salt; 3 thyme sprigs (each about 3 in. long), rinsed

Pork Tenderloin with Figs and Blue Cheese Polenta requires roughly 45 minutes from start to finish. One portion of this dish contains approximately 30g of protein, 9g of fat, and a total of 504 calories. This gluten free recipe serves 4. It works well as a main course. A mixture of coarse polenta, wine, honey, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Rinse pork and pat dry; trim and discard fat and any silvery membrane from tenderloin.

Ingredients you will need

Pork

Sprinkle meat lightly with salt and pepper.

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Salt And Pepper

Meat

Pour oil into a 10- to 12-inch nonstick, ovenproof frying pan over high heat, tilting pan to coat bottom; when oil is hot, add tenderloin and turn as needed to brown on all sides, about 4 minutes total.

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Cooking Oil

Equipment you will use

Frying Pan

Remove from heat; arrange figs and thyme sprigs around pork.

Ingredients you will need

Fresh Thyme

Figs

Pork

Transfer pan with pork to a 400 regular or convection oven; bake until a thermometer inserted in center of thickest part of meat reaches 155, 18 to 25 minutes.

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Meat

Pork

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Meanwhile, in a 4- to 6-quart pan, combine polenta, 1/2 teaspoon salt, and 4 1/2 cups water. Stir over high heat until mixture boils; reduce heat to medium-low and simmer, stirring occasionally, until polenta is smooth to taste, 25 to 30 minutes.

Ingredients you will need

Polenta

Water

Salt

Equipment you will use

Frying Pan

Remove from heat and stir in 1/3 cup blue cheese; add salt and pepper to taste. Cover and keep warm.

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Salt And Pepper

Blue Cheese

Transfer tenderloin and figs to a rimmed platter and let stand in a warm place for 5 minutes.

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Figs

Add wine, honey, and orange peel to unwashed frying pan. Boil over high heat, stirring to release browned bits, until mixture is reduced to about 1/2 cup, 4 to 5 minutes.

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Orange Zest

Honey

Wine

Equipment you will use

Frying Pan

Remove and discard thyme sprigs.

Ingredients you will need

Fresh Thyme

Slice pork diagonally across the grain 1/2 inch thick. Spoon polenta mixture equally onto four dinner plates. Arrange pork and figs over polenta; spoon sauce equally over pork and figs. Top with more blue cheese if desired.

Ingredients you will need

Blue Cheese

Polenta

Sauce

Figs

Pork

Equipment

Frying Pan

Kitchen Thermometer

Oven

Ingredients

Servings:

43grams

About 1/3 cup crumbled blue cheese (about 237milliliters

dry red wine 12

firm-ripe figs, rinsed, stem ends trimmed, and halved lengthwise 1Tbsp

honey 1teaspoons

olive oil 1teaspoon

grated orange peel 4servings

Pepper 237milliliters

coarse polenta 454grams

pork tenderloin (about 1teaspoons

About salt 3

thyme sprigs (each about 3 in. long), rinsed

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Agua de Piedra Gran Seleccion Malbec. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.