1x pork tenderloin
5-6 slices of thinly sliced prosciutto
1 tbsp olive oil
1 large red onion, cut into ½ inch pieces
2 fennel bulbs, cut lengthwise into ½ inch pieces
3/4 tsp kosher salt
1/2 tsp pepper
1 large (or 2 small) garlic cloves, minced
2 tbsp extra virgin olive oil
4 cups water
1 tbsp olive oil
½ tsp salt
¼ tsp ground pepper
1 cup quick-cooking polenta
1 cup shredded parmesan cheese
2 tbsp unsalted butter
2 tbsp milk
Preparation: 10 minutes
Total Time: 55 minutes
Kitchen Equipment: cast iron pan
*Don’t have a cast iron pan? Use an oven safe frying pan or use a frying pan and transfer to a baking sheet or dish to put in the oven.
- Pre-heat the oven to 400F
- Season the pork tenderloin with salt and pepper. Then, wrap the pork tenderloin with the prosciutto, slightly overlapping the slices until completely covered.
- In a cast iron or oven safe frying pan, add 1 tbsp olive oil and heat to medium-high heat.
- Sear the pork tenderloin on each side for 2-4 minutes until golden, then remove to a plate and set aside.
- Turn the heat to medium, Add the red onion and fennel to the pan along with 2 tbsp olive oil, garlic, seasoning with salt and pepper and cook for 5 minutes, stirring occasionally.
- Stir in a couple sprigs of thyme and then turn off the heat.
- Nestle pork amongst the vegetables and then put the pan in the oven and cook for 15-20 minutes or until the internal temperature reaches 145F when measured with a thermometer.
- Remove pork from the oven and let rest in the pan covered with foil for 5 minutes and then slice into half-inch pieces and serve with fennel and onions on a bed of polenta if preferred.
- While pork is resting make the polenta: place water, oil and salt and pepper in a pot and bring to a boil over high heat. Reduce heat to medium low and slowly stir in polenta. Cook at a low simmer for 5-10 minutes, almost constantly stirring with a wooden spoon until polenta becomes thicker (spoon should stand up in the middle of the polenta in the pot.) Once done, remove from the heat and stir in parmesan, butter and milk. Taste and add extra seasoning if needed.
- To present the dish, spread a thick layer of polenta over a serving platter. Next, layer with the cooked vegetables and sliced pork tenderloin. Garnish with more thyme sprigs.
- Want to add a second pork tenderloin? Simply double the pork tenderloin part of the recipe.