Prep 30 mins
Cook 30 mins
- 6 ounces pork tenderloin
- 1⁄2 cup peeled garlic
- 1 medium shallot (sliced)
- 1⁄2 gallon chicken broth
- 1 cup balsamic vinegar
- 1 head romaine lettuce, outside leaves removed (just use heart)
- coarse black pepper
- olive oil
- 4 eggs
- 3 -4 tablespoons flour
- 3 -4 tablespoons breadcrumbs
- 3 -4 tablespoons parmesan cheese
- 2 slices polenta, 1/2 inch
- First off marinate the pork.
- Grind an ample amount of pepper onto the tenderloin and coat with olive oil.
- Sprinkle with a bit of salt.
- To prep the polenta, set up 3 bowls: one with the eggs beaten, one with the flour (seasoned with a pinch of salt and a grind or two of pepper), and one with the mixture of parmesan cheese and breadcrumb (equal parts).
- First coat the polenta with the flour (not to thick, just dusted tap the excess off) and then coat it with the egg.
- Make sure it is all coated then plop it into the breadcrumb mix and coat.
- Make sure both are evenly coated and set aside on paper in the fridge.
- To prep the lettuce, Place all the garlic cloves in a sauce pan and cover them with olive oil (and a half a cup more) and put on the range at 3/4 heat until the cloves are just tender (in the center) and a bit golden.
- Strain and let cool a bit (this oil is great for salads another day).
- Cut (tip to root) the cleaned heart of romaine down the middle so you have 2 halves.
- In a medium sauté pan heat up 2 Tbsp olive oil and sauté the sliced shallot to just opaque then add the romaine flat side down.
- Hit it with some seasoning (salt and pepper) and let it get a bit golden then throw in the garlic cloves and balsamic vinegar (all of both).
- Cover with chicken broth and lid.
- Throw the whole pan in the oven at 400°F for 20 minutes or until the center is tender, but not mushy.
- Remove hearts from the liquid and reduce the liquid on medium heat by about half (this will be our sauce).
- To cook the pork: heat a sauté pan high and add 2 Tbsp olive oil then the pork.
- Sear all sides and finish in the oven at 400°F for 10 minutes or until at the firmness desired (pork is pretty safe these days) let rest for a few minutes and slice down.
- For the polenta: Heat a saute pan to 3/4 heat with 1/4 inch of olive oil and pan fry the polenta.
- Place on paper towels for a half a minute and plate.
- To plate the rest of the dish, next put the heart next to the polenta and then place the sliced pork on top of both.
- Finish the reduced broth with 2 Tbsp sweet butter and pour around the lot.
- That's all she wrote.