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1
First off marinate the pork.
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2
Grind an ample amount of pepper onto the tenderloin and coat with olive oil.
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3
Sprinkle with a bit of salt.
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4
Refrigerate.
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5
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).
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6
First coat the polenta with the flour (not to thick, just dusted tap the excess off) and then coat it with the egg.
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7
Make sure it is all coated then plop it into the breadcrumb mix and coat.
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8
Make sure both are evenly coated and set aside on paper in the fridge.
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9
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.
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10
Strain and let cool a bit (this oil is great for salads another day).
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11
Cut (tip to root) the cleaned heart of romaine down the middle so you have 2 halves.
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12
In a medium saute pan heat up 2 Tbsp olive oil and saute the sliced shallot to just opaque then add the romaine flat side down.
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13
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).
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14
Cover with chicken broth and lid.
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15
Throw the whole pan in the oven at 400F for 20 minutes or until the center is tender, but not mushy.
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16
Remove hearts from the liquid and reduce the liquid on medium heat by about half (this will be our sauce).
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17
To cook the pork: heat a saute pan high and add 2 Tbsp olive oil then the pork.
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18
Sear all sides and finish in the oven at 400F for 10 minutes or until at the firmness desired (pork is pretty safe these days) let rest for a few minutes and slice down.
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19
For the polenta: Heat a saute pan to 3/4 heat with 1/4 inch of olive oil and pan fry the polenta.
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20
Place on paper towels for a half a minute and plate.
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21
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.
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22
Finish the reduced broth with 2 Tbsp sweet butter and pour around the lot.
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23
That's all she wrote.
