Pork tenderloin in wine sauce with polenta
4 servings
30 minutes
Pork tenderloin in wine sauce with polenta is a true embodiment of Italian culinary elegance. This recipe has roots in Tuscan cuisine traditions, where juicy meat harmonizes with rich wine sauce and creamy polenta. Pork marinated in rosemary and garlic gains aromatic depth, while red wine reduced with veal broth and raspberry jam adds a hint of sweetness and richness. Polenta made with milk and olive oil becomes soft and velvety, complementing the meat with its delicate texture. This dish is perfect for a cozy dinner accompanied by a glass of good wine and will delight any gourmet.
1
In a shallow dish, mix 2 tablespoons of olive oil, rosemary, chopped garlic cloves, salt, and pepper. Place the pork in the dish and coat it with the prepared marinade. Cover with plastic wrap and let it marinate at room temperature for 2 hours.
- Olive oil: 6 tablespoons
- Freshly chopped rosemary: 2 teaspoons
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
- Pork tenderloin: 4 pieces
2
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Cook the pork to your desired doneness. Transfer the cooked pork to a plate and cover with foil. Drain the oil from the skillet, wipe it clean, and return it to medium heat. Pour in the wine and cook until half of the liquid evaporates. Then add the broth and jam. Cook, stirring, until the sauce thickens.
- Olive oil: 6 tablespoons
- Red wine: 100 ml
- Veal broth: 0.5 glass
- Raspberry jam: 1 tablespoon
3
Remove the pan from the heat and, constantly stirring the sauce, add 2 tablespoons of butter. Return the pan to the heat and cook for another 30 seconds. Season the sauce with salt and pepper, remove from heat, and keep warm.
- Butter: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
In a small pot, mix the remaining olive oil, milk, and 2 1/2 cups of water. Bring to a boil over high heat. Reduce the heat, and while stirring constantly, add the polenta in a thin stream and cook for about 10 minutes. Then remove the pot from the heat, add the remaining oil, and season with salt and pepper.
- Olive oil: 6 tablespoons
- Milk: 70 ml
- Polenta: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
5
Place a tablespoon of cooked polenta in the center of the plates, slice the steaks and place them on top, drizzle with sauce and serve. Enjoy your meal!