Rosemary-Crusted Pork with Mushrooms

Active Time: 20 MinsTotal Time30 Mins
Yield: Serves 4 (serving size: 1/2 cup polenta, 1/2 cup mushrooms, and 3 slices pork)

Feeding a crowd this season? This recipe’s a cinch to double—simply brown the pork in batches, then proceed as directed. If you can’t find instant polenta, regular is fine; start cooking it before you prep the pork so it’s ready on time.

Ingredients

  • 1 pound pork tenderloin
  • 2 tablespoons canola oil, divided
  • 1 tablespoon chopped fresh rosemary
  • 1 1/4 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 12 ounces mixed fresh mushrooms, stemmed and coarsely chopped (about 3 cups)
  • 1 cup sliced leeks
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons unsalted butter, divided
  • 3/4 cup uncooked instant polenta
  • 2 tablespoons plus 2 tsp. shredded Parmesan cheese

Nutritional Information

  • Calories 425
  • Fat 18g
  • Satfat 6g
  • Unsatfat 11g
  • Protein 35g
  • Carbohydrate 22g
  • Fiber 4g
  • Sugars 2g
  • Added sugars 0g
  • Sodium 735mg
  • Calcium 8% DV
  • Potassium 18% DV
  • Calories 425
  • Fat 18g
  • Satfat 6g
  • Unsatfat 11g
  • Protein 35g
  • Carbohydrate 22g
  • Fiber 4g
  • Sugars 2g
  • Added sugars 0g
  • Sodium 735mg
  • Calcium 8% DV
  • Potassium 18% DV

How to Make It

Step 1

Preheat oven to 400°F. Pat pork dry; rub with 2 teaspoons oil. Stir together rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl; sprinkle over pork. Heat an ovenproof skillet over medium-high. Add pork; cook until browned on all sides, about 4 minutes. Transfer skillet to oven; roast at 400°F until a thermometer inserted in thickest portion reaches 145°F, 14 to 16 minutes. Transfer pork to a cutting board, reserving drippings in skillet. Let pork rest 10 minutes.

Step 2

While pork rests, add remaining 4 teaspoons oil to drippings in skillet; heat over medium-high. Add mushrooms, 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper; cook, stirring often, until mushrooms begin to brown, 4 to 5 minutes. Add leeks; cook, stirring often, until mushrooms are deeply browned and leeks are tender, about 6 minutes. Stir in parsley and 1 tablespoon butter until melted. Remove from heat; cover to keep warm.

Step 3

Prepare polenta according to package directions, omitting salt and fat. Whisk Parmesan, remaining 1 tablespoon butter, and remaining 1/4 teaspoon salt into warm polenta.

Step 4

Cut pork into 12 slices. Spoon 1/2 cup polenta onto each of 4 plates; top each with 3 pieces of pork and 1/2 cup mushroom mixture.

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