Pork With Glazed Carrots And Polenta

1. 1

   Preheat oven to 400u00b0F. Oil a baking sheet. Bring 4 cups of salted water to a boil, add the polenta, reduce heat to a simmer, and stir constantly for 5-10 mins. Spoon onto the baking sheet, smooth out and leave to cool.

2. 2

   Stir the chopped herbs into the yogurt. Season with salt and pepper. Place carrots, whole herbs and butter on a large sheet of foil and season with salt and cumin. Fold over the edge of the foil to make a container and add the wine.

3. 3

   Bake the foil package on a baking sheet, in the oven for 20 mins. Meanwhile, cut the pork tenderloin into 1 inch thick slices. Cut the cooled polenta into triangles. Heat 3 tbsp oil in a large skillet and cook the polenta triangles on both sides until golden brown. Keep warm.

4. 4

   Heat 2 tbsp of oil in a skillet and cook the pork slices on each side for 2-3 mins, season. Arrange carrots, polenta and pork on a plate and serve with the herbed yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.