Seared Pork Tenderloin with Sautéed Asparagus and Creamy Polenta
1 pound marinated pork tenderloin*
1 pound asparagus, trimmed and cut into 2 inch pieces
2 medium-large yellow onions, sliced
HR’s Creamy Polenta
Preheat oven to 350 degrees F.
In a large pan over high heat, heat ~2 tablespoons of olive oil. Sear pork on each side, about 5 minutes per side. Once browned, place pork in a 9×13 baking dish, place in preheated oven and bake until internal temperature reaches 140. Let pork sit for 10 minutes to reach an internal temperature of 145 through carry over heat. Slice and set aside.
Meanwhile in a separate medium skillet, heat 2 tablespoon of olive oil over low-medium heat. Add sliced onions and cooked until caramelized, stirring frequently – 30 minutes. Set aside.
In a large pan, heat 2 teaspoons of olive oil over medium-high heat. Add prepared asparagus to pan. Sautee asparagus until tender and slightly browned, about 10-15 minutes.
Prepare polenta as directed – see link above for directions
Plate polenta on serving plates, top with caramelized onions, sliced pork and asparagus. Serve and Enjoy!
Pork Tenderloin – I used a cracked black pepper corn and garlic marinade with an olive oil base. Marinade pork for at least 2 hours, but overnight is best.