Balsamic Mustard Pork with Cheesy Spicy Broccoli and Rosemary Polenta
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar
1 teaspoon chopped fresh rosemary, plus 1 small sprig
Extra virgin olive oil, salt and pepper
Pork tenderloin (a little over a pound)
2 cloves of garlic, chopped
A (generous) pinch of red pepper flakes (depending on how much heat you like)
1 bunch of broccoli or a bag of frozen, steam-in-the-bag broccoli
A slice or handful (if shredded) of sharp cheddar cheese
1 cup chicken stock
1/2 cup milk (whichever kind you prefer: skim, whole, etc.)
3/4 cup quick-cooking polenta
1/2 cup grated Parmesan
1 tablespoon butter
Preheat the oven to 375 degrees and heat oil in a saute pan to medium-high heat. Combine the vinegar, mustard, chopped rosemary, and a pinch of salt and pepper in a bowl. Brush it all over the pork. Brown the pork on all sides in the saute pan. This should take about 5 minutes. Then place the pan with the pork in the oven and cook for about 15 minutes. (Because pork loins are sometimes thinner at the edges and thicker in the middle I often cook it in the oven for 12-13 minutes, take it out and let it rest for a few minutes, then slice it. The thinner edges are then cooked perfectly and are still juicy. The thicker slices in the middle are still a little raw, so I put them, with a little oil, back in the saute pan on the stovetop over medium low heat for just a minute or two until cooked through. It makes it so tender and juicy!).
While the pork is in the oven, start heating the chicken stock and milk in a saucepan, with the rosemary sprig, over medium heat. Also prepare the broccoli (either in the microwave or steam it yourself in a covered pan). I do the microwave because it’s less work for me. When I remove it from the microwave I open the bag, sprinkle the garlic, red pepper flakes and some salt in and shake the bag around. Put the broccoli on the plate and melt the cheese over it.
When the stock-milk mixture is just about boiling, remove the rosemary sprig, lower the heat a bit and whisk in the polenta until thickened (a couple minutes). Remove from the heat and stir in the butter, parmesan and salt and pepper to taste. Serve hot with the pork and broccoli. Enjoy!