Polenta, Pork Tenderloin, & Blood Orange Paste

Polenta, Pork Tenderloin, & Blood Orange Paste 

1 lb. pork tenderloin – cooked this way

1/2 cup coarse grain corn meal (polenta)
2 cups water
2 Tbs. olive oil, divided
sea salt and pepper
1 large blood orange
1 Tbs. all-purpose flour
sea salt and pepper
fresh spinach

 

Preheat the oven to 500 degrees. 

 

Bring the tenderloin to room temperature. Season well with salt and pepper. Rub with olive oil. 
On a parchment-lined baking sheet, roast the tenderloin at 500 degrees for about 5 minutes (5 minutes per pound). 

Turn off the oven and leave the door CLOSED. Don’t touch it! Allow to roast in the hot oven (that’s off) for 60 more minutes.

Remove from the oven and allow to rest under tented foil before slicing.

 

Meanwhile, add the polenta, water, and 1 Tbs. oil with salt and pepper to a small pot.

 Bring to a boil and then reduce heat to a simmer until the polenta is thick.

 

Lastly, reserving a few thin slices of orange for garnish, combine the juice of the blood orange with the remaining Tbs. of olive oil and a little salt and pepper over low heat. Whisk in the flour to create a thick, paste-like sauce.

 

Serve a spoonful of polenta, topped with spinach beneath several slices of pork and then drizzle with the blood orange paste. Garnish with a slice of blood orange. 

 

Enjoy the flavor explosion!