Chili-Lime Pork Tenderloin over Soft Polenta with H

Name: Chili-Lime Pork Tenderloin over Soft Polenta with Hungarian Wax Peppers and Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 limes, juiced; 2 tablespoons chile powder; 1 Hungarian Wax pepper, roughly chopped*; 1 pork tenderloin, trimmed (about 10 ounces); 3 cups chicken stock; 1 cup fine cornmeal; 1/4 cups chopped Hungarian Wax peppers (about 1 pepper); 1/4 cup crema Mexicana; 2 tablespoons butter; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 1 onion, chopped; 1/2 cup chopped Hungarian Wax peppers (about 2 to 3 peppers); Kernels from 4 ears of fresh corn; 1/2 cup queso fresco; *Cooks note: You will need about 5 to 6 Hungarian Wax peppers, or other spicy chile peppers, depending on the size of the peppers.

Servings: persons

4 limes, juiced
2 tablespoons chile powder
1 Hungarian Wax pepper, roughly chopped*
1 pork tenderloin, trimmed (about 10 ounces)
3 cups chicken stock
1 cup fine cornmeal
1/4 cups chopped Hungarian Wax peppers (about 1 pepper)
1/4 cup crema Mexicana
2 tablespoons butter
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
1/2 cup chopped Hungarian Wax peppers (about 2 to 3 peppers)
Kernels from 4 ears of fresh corn
1/2 cup queso fresco
*Cooks note: You will need about 5 to 6 Hungarian Wax peppers, or other spicy chile peppers, depending on the size of the peppers.

1
Stir together the lime juice, chile powder, and Hungarian pepper.
2
Place the pork tenderloin in a shallow baking dish or resealable plastic bag and pour the marinade over top.
3
Coat the pork in the marinade.
4
Marinate the pork for 1 hour in the refrigerator.
5
In a large saucepan, heat the chicken stock over medium heat and bring to a simmer.
6
Slowly pour in the cornmeal, and whisk for 1 minute.
7
Stir in the chopped pepper.
8
Bring to a simmer and cook, stirring constantly until the mixture is thickened.
9
Stir in the crema and the butter.
10
Season with salt, and pepper, to taste.
11
Set aside and keep warm.
12
Preheat a grill or grill pan over high heat.
13
Remove the pork from the marinade and let it come to room temperature.
14
In a large skillet, heat the olive oil over medium heat and saute the onion and peppers until both are softened, about 5 minutes.
15
Stir in the corn and saute for 3 minutes.
16
Crumble the queso fresco over top and gently stir it in.
17
Saute for 1 more minute.
18
Season with salt and pepper.
19
Season the pork with salt and pepper and grill over high heat for about 8 minutes on each side, or until it reaches an internal temperature of 160 degrees F. Allow to rest before slicing.
20
To serve, in shallow bowls, divide the polenta among the bowls, top with a few slices of pork and top with the corn and pepper mixture.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 limes, juiced, 2 tablespoons chile powder, 1 Hungarian Wax pepper, roughly chopped*, 1 pork tenderloin, trimmed (about 10 ounces), and more.

Yes, Chili-Lime Pork Tenderloin over Soft Polenta with Hungarian Wax Peppers and Corn falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili-Lime Pork Tenderloin over Soft Polenta with Hungarian Wax Peppers and Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions