Ingredients
- 2 shallots
- 2 tablespoons whole-grain mustard
- 2 8-ounce pork tenderloins
- Salt to taste
- 2 teaspoons coarse black pepper, plus more to taste
- 1 cup diced green beans
- 2 cups instant polenta
- 1 tablespoon minced fresh sage
- 2 cups carrot consomme (see recipe above)
- Nutritional Information
Nutritional analysis per serving (4 servings)
469 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 30 grams protein; 73 milligrams cholesterol; 172 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Preheat the oven to 400 degrees. Wrap the shallots in aluminum foil and roast for 30 minutes. Remove from oven. Press the insides of the shallots out of the skin, and use a fork to mash with the mustard. Rub pork loins with the mustard-shallot mixture and season on all sides with salt and pepper. Place in a roasting pan and roast, turning every 5 minutes, for 20 minutes.
- Blanch the beans, drain and cool under cold water. Prepare the instant polenta according to the directions on the box. Two minutes before it is through cooking, remove the polenta from the heat. Stir in 2 teaspoons of pepper and the sage, cover and set aside.
- Remove the pork from the oven and set aside. Place the roasting pan over low heat and add half of the carrot broth, scraping well with a wooden spoon. Add the remaining broth, adjust the seasoning with salt and pepper to taste and simmer until its volume is reduced by half.
- Meanwhile, place a spoonful of the polenta in the center of 4 plates. Slice the pork into thin disks and fan around the polenta. Add the beans to the carrot broth and ladle over the pork slices and serve.
1 hour 15 minutes
Dining and Cooking