roasted pork tenderloin with fresh figs & balsamic reduction. since it is spring (not fig season) i use dried figs. later in the year, apricots, peaches or plums are perfect.
this is an impressive dish for company...no one needs to know that it is really easy. the leeks and polenta can be served with roast chicken or beef...paired with a salad, makes a nice light dinner. i sometimes add a poached egg and brunch is served. just remember to double up on the leek quantity...you will be amazed at how many you will pop in your mouth before the meal is ready!
8 leeks, sliced into medallions 1 inch in diameter. (cut up to the beginning of the dark green leaves. ensure you rinse your leeks really well)
extra virgin olive oil
coarse sea salt
freshly cracked black pepper
4 cups vegetable broth
pinch sea salt
1 cup polenta
2 tbsp unsalted butter
1 tbsp extra virgin olive oil
1/3 cup shredded parmigiano reggiano cheese
extra virgin olive oil for drizzling
good quality aged balsamic vinegar for drizzling
1 recipe roasted pork tenderloin with fresh figs & balsamic reduction
preheat oven to 400 degrees. line a large rimmed baking sheet with parchment paper. scatter leeks over pan and drizzle with olive oil (about 1/4 cup total). sprinkle with sea salt and pepper. roast in oven for 45-60 minutes (depends on size of leeks) until leeks are soft and beginning to caramelize. set aside.
while leeks are roasting, prepare polenta: add broth and salt to medium sized sauce pan. bring to a boil and gradually add polenta. reduce heat to medium low and cook, stirring frequently, for 25 miutes. stir in butter, olive oil and cheese. cook for another 2 minutes and remove from heat.
to serve, slice pork into 1 1/2 inch circles. mound 1/2-1 cup polenta into the center of each serving plate. add a few slices of pork and top with leeks equally divided over each serving. drizzle with olive oil and balsamic and serve immediately.
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red or green?
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