Roasted Pork With Carrot Glaze Polenta And Green Beans Recipes

ROASTED PORK WITH CARROT GLAZE, POLENTA AND GREEN BEANS

Roasted Pork With Carrot Glaze, Polenta And Green Beans image

Provided by Molly O'Neill

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

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)

Steps:

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.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 3 grams, Carbohydrate 72 grams, Fat 6 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 863 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED PORK CHOPS WITH POLENTA

Roasted Pork Chops With Polenta image

A quick and easy weeknight meal. The meal is started on the stove top, then finished in the oven. This recipe calls for instant polenta, so if you want to use regular, you'll have to make that ahead of time.

Provided by threeovens

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
4 pork chops (1 inch thick bone-in)
kosher salt & freshly ground black pepper
1 pint grape tomatoes, halved
4 garlic cloves, sliced
1/2 cup dry white wine
3/4 cup instant polenta
6 ounces gruyere cheese, grated (1 1/2 cups)

Steps:

Preheat oven to 400 degrees F.
In a large, oven safe skillet, heat 1 tablespoon oil over medium high heat; season pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Cook until browned, about 3 to 4 minutes per side; remove from skillet and set aside.
Add the remaining tablespoon oil to the skillet, add tomatoes, garlic; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Cook, stirring, for 2 minutes; add wine and simmer until the tomatoes begin to soften, about 2 to 3 minutes.
Return pork chops to skillet and nestle into the tomatoes; cook in the oven until the chops are cooked through, about 6 to 7 minutes.
Meanwhile, bring 3 cups water to a boil in a saucepan.
Whisk in polenta and cook, while whisking, until thickened, 3 to 4 minutes.
Whisk in the cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper.

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