Pork with Rosemary Polenta

Ingredients

• 2 teaspoons balsamic vinegar 
• 1 bunch broccoli cut into florets
• 1 tablespoon dijon mustard 
• 1 teaspoon rosemary fresh chopped
• 4 cloves garlic thinly sliced
• 4 servings kosher salt and pepper freshly ground
• 2 tablespoons olive oil extra-virgin
• 2.8 pounds pork tenderloin 
• 0.8 cup quick-cooking polenta 
• 0.3 teaspoon pepper flakes red
• 5.5 cups skim milk 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• kitchen thermometer
• cutting board

Directions

1. Preheat the oven to 375 degrees F.
2. Combine the mustard, vinegar, chopped rosemary and 1/2 teaspoon each salt and pepper in a bowl; brush all over the pork.
3. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat.
4. Add the pork and cook until browned on all sides, about 5 minutes.
5. Transfer the skillet to the oven and roast until a thermometer registers 145 degrees F, about 15 minutes.
6. Transfer the pork to a cutting board and let rest.
7. Wipe out the skillet.
8. Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes; cook over medium heat, 2 minutes.
9. Add the broccoli, 1/4 cup water and 1/4 teaspoon salt. Cover; cook 5 minutes.
10. Bring 3 cups water, the milk, rosemary sprig and 1/4 teaspoon salt to a boil in a saucepan over medium heat; discard the rosemary.
11. Whisk in the polenta and cook, whisking, until thickened, 3 to 5 minutes.
12. Remove from the heat and stir in the parmesan. Slice the pork and serve with the broccoli and polenta.
13. Photograph by Justin Walker