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1
Stir together the lime juice, chile powder, and Hungarian pepper.
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2
Place the pork tenderloin in a shallow baking dish or resealable plastic bag and pour the marinade over top.
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3
Coat the pork in the marinade.
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4
Marinate the pork for 1 hour in the refrigerator.
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5
In a large saucepan, heat the chicken stock over medium heat and bring to a simmer.
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6
Slowly pour in the cornmeal, and whisk for 1 minute.
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7
Stir in the chopped pepper.
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8
Bring to a simmer and cook, stirring constantly until the mixture is thickened.
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9
Stir in the crema and the butter.
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10
Season with salt, and pepper, to taste.
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11
Set aside and keep warm.
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12
Preheat a grill or grill pan over high heat.
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13
Remove the pork from the marinade and let it come to room temperature.
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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.
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15
Stir in the corn and saute for 3 minutes.
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16
Crumble the queso fresco over top and gently stir it in.
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17
Saute for 1 more minute.
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18
Season with salt and pepper.
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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.
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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.
