Caramelized Pork Tenderloin, Cilantro Sauce, and Garlic Polenta
This pan-seared pork tenderloin meal is the perfect light and bright summery meal. There's cherry tomatoes, cilantro sauce, a spicy green bean salad, and a roasted polenta side that can be served with a roasted vegetable ratatouille. This meal is gluten free and dairy free.
Preheat a Dutch oven or large pot over medium heat. Add the polenta, salt and water and simmer, stirring frequently until it begins to thicken. After about 10 minutes, scrape along the bottom of the pan to prevent burning and turn the heat to low. Cover and simmer until no longer gritty, about 20 minutes.
Spread the cooked polenta onto a sheet tray to cool. As it begins to set, preheat the oven to 425°F. Score the polenta into squares and top with sliced garlic, red pepper flakes and a drizzle of olive oil. Bake for 20 minutes or up to 30 until just to crisp slightly (be sure to remove if you see the garlic beginning to turn golden).
Make the Ratatouille
Arrange all of the sliced vegetables and thyme leaves so that they fit snugly inside of a baking dish. Drizzle with olive oil and season with salt and pepper. Roast uncovered at 425°F until you begin to see the vegetables brown around the edges, about 40 minutes.
Make the Pork Tenderloin
Preheat a large cast iron skillet over medium heat. Meanwhile, season the pork on all sides with salt and pepper. Pour the olive oil in the skillet and when you see a wisp of smoke form, add the pork tenderloins. Sear on all sides until very brown, about 5 minutes per side or 20 minutes total. Use an internal thermometer and remove the pork when it reads 155°F. Rest on a cutting board for 5 minutes before slicing.
Make the Cilantro Sauce
Add the cilantro, garlic, apple cider vinegar, olive oil, caper berries and brine, and red pepper flakes (if using) to a bowl. Use an immersion blender to blend on high until smooth, about 1 minute.
I didn't want the recipe card to get unreadable, so I will delay sharing the green bean recipe for another day. It's basically boiled green beans with tamari, apple cider vinegar, garlic, olive oil and red pepper flakes if you want to make it by taste.