| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 limes, juiced
- 2 tablespoons chile powder
- 1 Hungarian Wax pepper, roughly chopped* (See Cook’s Note)
- 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
- 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
Instructions
- Stir together the lime juice, chile powder, and Hungarian pepper. Place the pork tenderloin in a shallow baking dish or resealable plastic bag and pour the marinade over top. Coat the pork in the marinade. Marinate the pork for 1 hour in the refrigerator.
- In a large saucepan, heat the chicken stock over medium heat and bring to a simmer. Slowly pour in the cornmeal, and whisk for 1 minute. Stir in the chopped pepper. Bring to a simmer and cook, stirring constantly until the mixture is thickened. Stir in the crema and the butter. Season with salt, and pepper, to taste. Set aside and keep warm.
- Preheat a grill or grill pan over high heat.
- Remove the pork from the marinade and let it come to room temperature.
- In a large skillet, heat the olive oil over medium heat and saute the onion and peppers until both are softened, about 5 minutes. Stir in the corn and saute for 3 minutes. Crumble the queso fresco over top and gently stir it in. Saute for 1 more minute. Season with salt and pepper.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 537 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 26 g |
| Cholesterol | 82 mg |
| Sodium | 1153 mg |
Reviews
Like Abbey C, I looked for a recipe using Hungarian wax peppers. We normally stuff ours or make a pepper, tomato concoction called Lecsò.
This recipe is great! We used the wax peppers for all three parts like the recipe states and we were surprised that it was only mildly spicy. The polenta and corn parts were excellent as was the pork. The whole family loved it, I would highly recommend.
This was absolutely delicious. Fixed it for my kids and I and everyone raved about it. We will certainly have this again soon.
This recipe is outstanding. Just enough heat and the pork was flavored perfectly. Too bad Miss Kagan is not a regular chef on this show. The perfect balance in flavor and heat, and it goes together in under an hour (from prep to table. Now thats what i’m talkin’ about !!!
I did a Google search for Hungarian wax peppers, and found this recipe. My husband and I enjoyed this dish– it comes together for a quick weeknight meal. It really tastes like comfort food with the polenta and pork.
I have never cooked with Hungarian wax peppers before, but mine tasted hot to me. I didn’t add them to the polenta, since they were in every other component of the dish. I’m glad I didn’t. The polenta was a nice base for the other spicy parts. The marinade was really tasty on the pork. I did add a tablespoon of olive oil and a couple tablespoons of water to the marinade to increase the volume.
I would make this dish again if I had more Hungarian wax peppers to use up 😉
was given some hungarian hot wax peppers and found this recipe. I was only going to make the corn dish but had some thick center cut pork chops so i made the marinade (guessed on the proportions; didn’t have enough fresh limes so used key lime juice); excellent! i didn’t make the polenta but imagine it would be nice offset to the heat of the peppers in the marinade and corn dish. i will say that my peppers were really small; only about 2 inches in length and i did halve the recipes as i was only making dinner for two. will definitely make it again.