| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 14-ounce tube polenta, cut into 12 rounds
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 pork tenderloin (about 1 1/4 pounds), trimmed and cut on an angle into 1/2-inch slices
- 1 pound cremini mushrooms, sliced
- 3 cloves garlic, 2 sliced and 1 minced
- 1 shallot, sliced
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 2/3 cup Marsala wine
- 1/2 teaspoon grated orange zest, plus 1 teaspoon orange juice
- 3 tablespoons finely chopped fresh parsley
Instructions
- Preheat the broiler. Lay the polenta slices on a baking sheet and brush the tops with 1 tablespoon olive oil; season generously with salt and pepper. Broil until browned around the edges and crisp, 12 to 14 minutes.
- Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork and cook until browned, about 2 minutes per side; remove to a plate. Add the remaining 2 tablespoons olive oil, the mushrooms, sliced garlic, shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms brown in spots, 6 to 8 minutes. Sprinkle with the flour and cook, stirring, about 30 seconds. Add the chicken broth and wine; bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Return the pork and any juices to the skillet. Cook over low heat until the pork is cooked through, 1 to 2 minutes. Stir in the orange juice and season with salt and pepper.
- Combine the orange zest, parsley and minced garlic in a small bowl. Divide the polenta among plates. Top with the pork, mushroom sauce and parsley mixture.
Nutrition Facts
| Calories | 420 |
| Total Fat | 18 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 92 milligrams |
| Sodium | 888 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 2 grams |
| Protein | 36 grams |
| Sugar | 7 grams |
Reviews
Great recipe. Made with boneless, skinless chicken thighs, fat removed, then cooked completely. In past husband said he didn’t like pork tenderloin. Now says he does! Will make next time with pork. Also cooked local Delta Grind grits for the base. Will make again!
This was wonderful! I followed the recipe exactly except I used lemon juice/zest and fresh oregano/thyme (because I didn’t have an orange (thanks Hubby) or parsley). It really was a beautiful dish and so fun to present. I’ll definitely make it again.
This was really good. Fairly simple and full of flavor. Will definitely make again.
We had this for dinner tonight. It was delightful. I haven’t tasted a finer meal even at a fine restaurant. I followed the recipe exactly, and everything came out as promised at the times suggested. Tomorrow, we’ll have leftovers, and I’ll probably cut up the other half orange into sections and let each of us squeeze as much as we want over the dish. Thank you for this recipe. It’s a keeper!
First time making this, stayed with the recipe except I used cilantro instead of parsley and I used a little lemon juice instead of orange zest. Next time I would season polenta not so generously. Delicious!!
Another excellent recipe. I used sweet sherry because I didn’t have marsala and regular grits because I didn’t have polenta (no milk or cream used in the grits).
Fabulous. Made almost exactly as written, but added many more spices to the pork and the sauce-which I always do. Husband and I loved it and I wondered who else I could make this for as my friends and family don’t eat pork! Just terrific.
I thought this sounded like a fun recipe so I gave it a try. It was a lot easier than it looked and delicious. I used boxed polenta and made my own, placing it in a small loaf pan and then cutting it into sticks to broil. I also incorporated the garlic and orange zest into the sauce…I didn’t like the idea of raw garlic on top of my dish! It was fantastic.
The dish was surprisingly delicious. My only suggestion is perhaps the time it takes to prepare and cook be adjusted for those of us teetering on the edge of qualifying as the “Worst Cooks In America!” Even having my adult daughter working as sous chef, it took over an hour to get everything sliced and diced. The polenta, which I started broiling first, as per the recipe, was very overcooked. My family did applaud my efforts, as the pork and mushrooms were delicious! The polenta, not so much! I did learn an important lesson…a little bit of orange zest goes a long way! We all love the orange flavor of the mushrooms, pork, and sauce. So I would have to say it was a success, I just need to realize the amount of time it takes to cook and prepare your recipes are designed for Iron Chefs, not the average “I burn water” cook!
I’m surprised. I really liked this. I used sirloin steak instead (special at H-E-B on prime sirloin that I couldn’t pass up) Therefore I switched to beef stock, not chicken. Everything else the same. I sautés spinach for a side. Definitely do it again and you should too.