Our neck of the woods is seeing below average temperatures this week. While I thoroughly enjoy the cooler nights of Fall, I also enjoy the warm days associated with the season. This week is probably going to be a bit cooler than my preference. But that is okay. We’re going to make the best of it, and prepare some warming & comforting Fall dishes. I am wrapping up National Mushroom Month with this pork & mushroom dish served over polenta.

Polenta, a porridge-like food originating in Northern Italy, is basically cooked cornmeal. Once a staple food for the masses, it was made from barley, farro, or buckwheat before the availability of maize in Europe. Polenta has evolved into a gourmet item, served in upscale restaurants. In this recipe, the flavor is enhanced with Parmesan cheese and it serves as a base for the rosemary accented pork and sautéed mushrooms and leeks. It is a delicious comfort food type meal for this cooler than normal ending to September!

Rosemary Pork Tenderloin with Mushrooms

Rosemary Pork Tenderloin with Mushrooms (adapted from cookinglight.com) Total Time Required: 45 minutes, Active Time: 25 minutes, Serves: 4

Ingredients:

• 1 pound pork tenderloin
• 2 tablespoons olive oil, divided
• 1 tablespoon chopped fresh rosemary
• 1-1/4 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 12 ounces (about 3 cups) fresh mushrooms, stemmed and coarsely chopped
• 1 cup sliced leeks
• 2 tablespoons chopped fresh parsley
• 2 tablespoons unsalted butter, divided
• 3/4 cup instant polenta
• 2 tablespoons + 2 teaspoons grated Parmesan cheese
• 2 tablespoons white wine or beef broth

Instructions:

Preheat the oven to 400°F. Pat the pork dry. Stir the rosemary, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper together in a small bowl. Rub the mixture over the pork, covering all sides.

Combine the rosemary, salt & pepper and rub the mixture onto the pork.

Heat 2 teaspoons of the olive oil in an ovenproof skillet on the stove over medium-high heat. Add the pork and cook until it is browned on all sides, about 4 minutes.

Brown the pork in the skillet . . .

. . . on all sides.

Transfer the skillet to the oven. Roast the pork until a thermometer inserted in the thickest portion reaches 145°F, about 15 to 20 minutes. Transfer the pork to a cutting board, reserving the drippings in the skillet. Let the pork rest, covered, for 10 minutes.

Rest the pork for 10 minutes on a cutting board.

While the pork rests, add the remaining 4 teaspoons of oil to the drippings in the skillet and heat it over medium-high heat. Add the mushrooms, 1/2 teaspoon salt, and the remaining 1/2 teaspoon pepper. Cook, stirring often, until the mushrooms begin to brown, about 4 to 5 minutes.

Saute the mushrooms.

Add the leeks and cook, stirring often, until the mushrooms are deeply browned and the leeks are tender, about 5 to 10 minutes.

Add the leeks to the mushrooms.

Add the wine or broth to the pan and stir it around to loosen the browned bits from the bottom. Add the parsley and 1 tablespoon of the butter to the pan, and stir until the butter is melted. Remove the pan from the heat and cover it to keep it warm.

Deglaze the pan, then add the parsley and butter to the mushrooms and leeks.

Prepare the polenta according to the package directions, omitting the salt and fat.

Make the polenta according to the package directions.

Whisk the Parmesan, remaining 1 tablespoon of butter, and the remaining 1/4 teaspoon of salt into the warm polenta.

Add the cheese & butter to the polenta.

Cut the pork into slices. Spoon 1/2 cup of polenta onto each plate, top with pork, and 1/2 cup of the mushroom mixture.

Pork, polenta, mushrooms & leeks!

Enjoy the return of cooler weather!  ~Linda

Rosemary Pork Tenderloin with Mushrooms (adapted from cookinglight.com) Total Time Required: 45 minutes, Active Time: 25 minutes, Serves: 4

Ingredients:

• 1 pound pork tenderloin
• 2 tablespoons olive oil, divided
• 1 tablespoon chopped fresh rosemary
• 1-1/4 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 12 ounces (about 3 cups) fresh mushrooms, stemmed and coarsely chopped
• 1 cup sliced leeks
• 2 tablespoons chopped fresh parsley
• 2 tablespoons unsalted butter, divided
• 3/4 cup instant polenta
• 2 tablespoons + 2 teaspoons grated Parmesan cheese
• 2 tablespoons white wine or beef broth

Instructions:

Preheat the oven to 400°F. Pat the pork dry. Stir the rosemary, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper together in a small bowl. Rub the mixture over the pork, covering all sides. Heat 2 teaspoons of the olive oil in an ovenproof skillet on the stove over medium-high heat. Add the pork and cook until it is browned on all sides, about 4 minutes. Transfer the skillet to the oven. Roast the pork until a thermometer inserted in the thickest portion reaches 145°F, about 15 to 20 minutes. Transfer the pork to a cutting board, reserving the drippings in the skillet. Let the pork rest, covered, for 10 minutes.

While the pork rests, add the remaining 4 teaspoons of oil to the drippings in the skillet and heat it over medium-high heat. Add the mushrooms, 1/2 teaspoon salt, and the remaining 1/2 teaspoon pepper. Cook, stirring often, until the mushrooms begin to brown, about 4 to 5 minutes. Add the leeks and cook, stirring often, until the mushrooms are deeply browned and the leeks are tender, about 5 to 10 minutes. Add the wine or broth to the pan and stir it around to loosen the browned bits from the bottom. Add the parsley and 1 tablespoon of the butter to the pan, and stir until the butter is melted. Remove the pan from the heat and cover it to keep it warm.

Prepare the polenta according to the package directions, omitting the salt and fat. Whisk the Parmesan, remaining 1 tablespoon of butter, and the remaining 1/4 teaspoon of salt into the warm polenta. Cut the pork into slices. Spoon 1/2 cup of polenta onto each plate, top with pork, and 1/2 cup of the mushroom mixture.