Roasted Pork Loin with Polenta-Rosemary Crust, Yellow Pepper Sauce and Caramelized Endives

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Pat the pork loin dry with paper towels and let it sit at room temperature for 10 minutes.

2. 2

   2. In a bowl, combine the polenta, half of the chopped rosemary, the grated garlic clove, 1 tablespoon olive oil, half of the salt, and the black pepper until you get a moist, loose mixture.

3. 3

   3. Rub the pork loin with a little salt and press the polenta-rosemary mixture all over the surface. Set aside.

4. 4

   4. Place the whole yellow peppers, sliced onion, and whole garlic clove on a baking tray. Add 1 tablespoon olive oil and a pinch of salt. Roast for 15 minutes at 220°C / 425°F.

5. 5

   5. Remove the tray, move the onion and garlic to one side, place the pork loin in the center, and lower the oven temperature to 200°C / 400°F. Roast for 18 to 22 minutes more, or until the pork is cooked and the crust is golden.

6. 6

   6. Meanwhile, cut the endives lengthwise. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Place the endives cut side down and cook for 3 minutes.

7. 7

   7. Add the honey, 1 tablespoon lemon juice, and a pinch of salt to the skillet. Turn the endives over and cook 4 to 5 minutes more, until tender and caramelized. Keep warm.

8. 8

   8. Remove the pork from the oven and let it rest for 8 minutes. Transfer the roasted yellow peppers, onion, roasted garlic, chicken broth, Dijon mustard, butter, lemon zest, and the remaining rosemary to a blender. Blend until smooth. If desired, warm the sauce for 2 minutes in a saucepan.

9. 9

   9. Slice the pork loin into thick medallions. Serve with the yellow pepper sauce underneath or on the side, alongside the caramelized endives.