Oh yeah baby, we're cooking here. In honor of tonight's American Idol throw down, I crafted my own Crusted Pork Tenderloin Atop Parmesan Polenta Pillows with delicious veggies on the side. We do like to celebrate! And here's how it went down:
Bought a ready-to-roll Hormel pork tenderloin. Sliced it on the cutting board in 1/2 inch thick slices. Tossed the slices into a one-gallon-sized clear plastic bag with crushed corn chips, lots of fresh cracked black pepper, garlic powder, and a bit of salt. Press the corn chip mixture into the slices. Put the slices into a hot skillet with oil. Cook both sides until browned deeply. Transfer the slices to a 13x9 baking dish sprayed with cooking spray and the bottom of the dish lined completely with plenty of sliced onion and drizzled with olive oil (the meat goes on top of the onions). Scatter the remaining corn chip mixture over the meat and cover the dish. Bake at 350 degrees for 40 minutes or so and then lower the temperature to 300 degrees for another 30 minutes or so until the meat is nice and tender and the onions just beginning to brown.
While the meat is cooking, cook one cup of polenta with four cups water in saucepan....follow directions on package. My polenta recipe said 25 minutes -- however, my polenta was done in ten minutes....so be careful. Whisk in a tablespoon or two of orange juice and another of milk and a bit of butter/margarine at the end of the cooking.
When the meat has cooked on 350 for 40 minutes, pick your choice of veggies (we used whole fresh green beans and large chunks of sweet red pepper) and put in a second baking dish with a small amount of water to steam the veggies. Put the dish in the oven with the meat dish for the remaining 30 minutes at 300 degrees.
When the meat and veggies are done in the oven, place approximately 3/4 cup polenta right in the middle of your plate and top with shaved Parmesan cheese. Place two slices of meat/onions right square on the top of the polenta and cheese. Our green beans were placed on one side of the plate while the red peppers went on the opposite side.
It can't be beat -- even for this nearly veggie guy. For a picture and review by the world's foremost authority on this creation, visit Blair's Corner.