Pork tenderloin with roasted tomatoes, polenta and balsamic reduction

I usually make this dish with skirt steak but this time I tried it with pork tenderloin and we loved it.

For roasted tomatoes:

1 Container of cherry tomatoes, halved
1 Shallot, sliced
S&P
Olive oil


For Pork:
1 Pork tenderloin
S&P
Olive oil


For polenta:
2 cups milk
3 cups chicken broth
3/4 cup quick cooking polenta (yellow corn meal)
2 tbs butter
S&P


For Balsamic reduction:
1 cup balsamic vinegar



1. Place balsamic vinegar in small sauce pan over medium heat. Let simmer slowly until reduced to a thick syrup or coats the back of a spoon. Don't cook over a high flame or it will burn. Takes about 30min. Turn on your stove exhaust for this. When the vinegar evaporates it might make your eyes sting a bit.


2. Preheat oven to 400. Toss tomatoes and shallot with olive oil and salt and pepper. Spread in even layer on baking sheet and roast in oven for about 20 min or until soft.


3. Bring milk and broth to a boil. Slowly whisk in polenta then reduce heat to low. Let simmer gently for about 20 min. Add butter and S&P at end to taste. (I like adding some grated parm too)


4. Place 1 tbs olive oil in saute pan. Sear tenderloin over high heat until well browned on both sides. Place in oven ( with roasted tomatoes) to complete cooking. About 20 min. Once to desired doneness let rest for 10 min prior to cutting.


To plate: Place tenderloin medallions over polenta. Top with roasted tomatoes and balsamic reduction.


{Enjoy!}