Cracked Black Pepper Seared Pork Tenderloin over Balsamic - Roas

Name: Cracked Black Pepper Seared Pork Tenderloin over Balsamic - Roas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 serving(s)
Ingredients: 6 ounces pork tenderloin; 1/2 cup peeled garlic; 1 medium shallot (sliced); 1/2 gallon chicken broth; 1 cup balsamic vinegar; 1 head romaine lettuce, outside leaves removed (just use heart); coarse black pepper; olive oil; 4 eggs; 3 -4 tablespoons flour; 3 -4 tablespoons breadcrumbs; 3 -4 tablespoons parmesan cheese; 2 slices polenta, 1/2 inch; salt

Submitted by Sean McNeice

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Ready In:: 1hr
Ingredients:: 14
Serves:: 1

ingredients

6 ounces pork tenderloin
¹⁄₂ cup peeled garlic
1 medium shallot (sliced)
¹⁄₂ gallon chicken broth
1 cup balsamic vinegar
1 head romaine lettuce, outside leaves removed (just use heart)
coarse black pepper
olive oil
4 eggs
3 -4 tablespoons flour
3 -4 tablespoons breadcrumbs
3 -4 tablespoons parmesan cheese
2 slices polenta, 1/2 inch
salt

directions

First off marinate the pork.
Grind an ample amount of pepper onto the tenderloin and coat with olive oil.
Sprinkle with a bit of salt.
Refrigerate.
To prep the polenta, set up 3 bowls: one with the eggs beaten, one with the flour (seasoned with a pinch of salt and a grind or two of pepper), and one with the mixture of parmesan cheese and breadcrumb (equal parts).
First coat the polenta with the flour (not to thick, just dusted tap the excess off) and then coat it with the egg.
Make sure it is all coated then plop it into the breadcrumb mix and coat.
Make sure both are evenly coated and set aside on paper in the fridge.
To prep the lettuce, Place all the garlic cloves in a sauce pan and cover them with olive oil (and a half a cup more) and put on the range at 3/4 heat until the cloves are just tender (in the center) and a bit golden.
Strain and let cool a bit (this oil is great for salads another day).
Cut (tip to root) the cleaned heart of romaine down the middle so you have 2 halves.
In a medium sauté pan heat up 2 Tbsp olive oil and sauté the sliced shallot to just opaque then add the romaine flat side down.
Hit it with some seasoning (salt and pepper) and let it get a bit golden then throw in the garlic cloves and balsamic vinegar (all of both).
Cover with chicken broth and lid.
Throw the whole pan in the oven at 400°F for 20 minutes or until the center is tender, but not mushy.
Remove hearts from the liquid and reduce the liquid on medium heat by about half (this will be our sauce).
To cook the pork: heat a sauté pan high and add 2 Tbsp olive oil then the pork.
Sear all sides and finish in the oven at 400°F for 10 minutes or until at the firmness desired (pork is pretty safe these days) let rest for a few minutes and slice down.
For the polenta: Heat a saute pan to 3/4 heat with 1/4 inch of olive oil and pan fry the polenta.
Place on paper towels for a half a minute and plate.
To plate the rest of the dish, next put the heart next to the polenta and then place the sliced pork on top of both.
Finish the reduced broth with 2 Tbsp sweet butter and pour around the lot.
That's all she wrote.