Cherry Balsamic Pork Tenderloin with Creamy Rosemary Polenta and Sautéed Asparagus

Instructions

1. 1

   1. Pat the pork tenderloin medallions dry with paper towels and season them with 1 teaspoon salt, black pepper, and garlic powder.

2. 2

   2. Heat a large skillet or oven-safe pan over medium-high heat with 1 tablespoon olive oil. Sear the pork for 2-3 minutes per side until nicely browned. Transfer to a plate; it will finish cooking later.

3. 3

   3. In the same skillet, reduce to medium heat and add the shallot, 2 minced garlic cloves, and half of the rosemary. Cook for 1-2 minutes, stirring.

4. 4

   4. Add the cherries, balsamic vinegar, chicken broth, Dijon mustard, and honey. Stir well, bring to a gentle simmer, and cook for 5-6 minutes until the sauce reduces slightly.

5. 5

   5. Return the pork and any juices to the skillet. Cook over medium-low heat for 4-6 minutes, basting with the sauce, until the center reaches 145°F / 63°C. Remove from the heat and let rest for 5 minutes.

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   6. Meanwhile, make the polenta. In a medium saucepan, bring the water, milk, 1/2 teaspoon salt, and the remaining rosemary to a gentle boil. Reduce the heat to medium-low and slowly whisk in the polenta.

7. 7

   7. Cook the polenta for 4-5 minutes or according to package directions, stirring, until creamy. Stir in the butter and Parmesan cheese until melted. If it becomes too thick, add 1 or 2 tablespoons of water.

8. 8

   8. In another skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the asparagus and the remaining minced garlic clove. Sauté for 4-5 minutes until tender-crisp. Season with the remaining salt and lemon zest.

9. 9

   9. Spoon the creamy polenta onto each plate. Top with the pork and cherry balsamic sauce. Serve with the sautéed asparagus on the side and enjoy hot.