Pork Tenderloin with Roasted Bell Pepper, Fennel and Basil Sauce over Creamy Polenta
An original pork recipe featuring juicy seared pork tenderloin with a silky roasted bell pepper, fennel, and basil sauce, served over creamy Parmesan polenta. It balances sweet, herbal, and roasted notes in a dish that feels elegant yet approachable.
Ingredients
- 600 g pork tenderloin (limpio and without exceso of grasa)
- 2 units (approx. 300 g) red bell pepper (cut por the mitad and without semillas)
- 1 small unit (approx. 220 g) fennel bulb (thinly sliced finas; reservar algunas leaves si están tiernas)
- 120 g yellow onion (en plumas finas)
- 3 cloves garlic (chopped)
- 12 g fresh basil (leaves whole or troceadas)
- 250 ml chicken broth (low sodium if possible)
- 80 ml dry white wine (for desglasar)
- 80 ml heavy cream (for the sauce)
- 140 g instant polenta (amarilla)
- 500 ml water (for the polenta)
- 250 ml whole milk (for the polenta)
- 50 g grated Parmesan cheese (for the polenta)
- 25 g butter (divided entre sauce and polenta)
- 30 ml olive oil (divided)
- 3 g sweet paprika (for sazonar the cerdo)
- 1 g dried thyme (for sazonar the cerdo)
- 8 g salt (or to taste, divided)
- 2 g black pepper (freshly ground, divided)
- 15 ml lemon juice (for equilibrar the sauce)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220°C / 425°F. Place the red bell peppers skin-side up on a baking tray along with half of the fennel and the yellow onion. Drizzle with 1 tablespoon olive oil, add a pinch of salt and pepper, and roast for 20 minutes, until the pepper is blistered and the fennel is tender.
- 2
2. While the vegetables roast, pat the pork tenderloin dry and season it with the sweet paprika, dried thyme, 1/2 teaspoon salt, and some of the black pepper.
- 3
3. Heat a large oven-safe skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the pork tenderloin on all sides for 5 to 6 minutes.
- 4
4. Transfer the skillet to the oven and roast the pork at 200°C / 400°F for 10 to 14 minutes, or until it reaches a safe internal temperature and remains juicy. Remove the pork, loosely cover, and let it rest for 8 minutes.
- 5
5. In a medium saucepan, bring the water, whole milk, and a pinch of salt to a boil. Gradually whisk in the instant polenta. Cook over low heat for 4 to 5 minutes, stirring until thickened.
- 6
6. Stir half of the butter and the grated Parmesan cheese into the polenta. Mix until creamy. Keep warm over very low heat and add a little more water if it becomes too thick.
- 7
7. Remove the roasted peppers from the tray and, if desired, peel away some of the charred skin. Set aside. In the same skillet used for the pork, add the remaining raw fennel and cook for 2 minutes. Add the chopped garlic and cook for 30 seconds.
- 8
8. Deglaze the skillet with the dry white wine and let it reduce for 1 minute. Add the chicken broth, roasted peppers, the roasted vegetables from the tray, and the heavy cream. Cook over medium heat for 4 to 5 minutes.
- 9
9. Blend the sauce until smooth. Return it to the heat, add the remaining butter, lemon juice, and fresh basil. Adjust salt and pepper and cook 1 more minute without boiling hard.
- 10
10. Slice the pork tenderloin into thick medallions. Serve a base of creamy polenta, place the pork on top, and spoon over the roasted bell pepper, fennel, and basil sauce. Garnish with tender fennel fronds if reserved.
- 11
11. If needed, reheat gently before serving over low heat or in a 160°C / 325°F oven for a few minutes so the pork does not dry out.
Chef tips
For a deeper sauce flavor, let the peppers char well around the edges. For a more refined presentation, strain the sauce after blending.
Substitutions
You can substitute the polenta with mashed potatoes or cooked millet. Parmesan can be replaced with a similar aged cheese. If you prefer not to use wine, replace it with the same amount of chicken broth plus a few extra drops of lemon juice.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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