Chipotle Garlic Crusted Pork Tenderloin with Chipotle Cheddar Creamy Polenta
Directions
Clean and strip the silver skin from the pork tenderloins.
Cut into 6 ounce portions
Crust the pork tenderloins with the one pack of the Mrs. Wages Chipotle and garlic salsa mix.
In a heavy bottomed pan sear the loins on high heat to blacken on all sides.
Place into an oven safe pan and finish cooking in a preheated 350-degree oven to desired temperature. (Recommended to pull at 120º and bench rest to finish)
In a heavy bottomed saucepan pour the chicken stock and bring to a boil.
Whisk in the corn meal until the stock is completely absorbed and the meal forms dough.
Add the heavy cream, Chipotle garlic pack and the cheddar cheese and whisk together until fully incorporated.
Set aside until needed.
When Pork is finished, whisk in the butter to help cream the polenta, if it is to tight then add additional hot water to loosen.
Ingredients
Mrs. Wages® Safety notes:
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Ingredients
Directions
Clean and strip the silver skin from the pork tenderloins.
Cut into 6 ounce portions
Crust the pork tenderloins with the one pack of the Mrs. Wages Chipotle and garlic salsa mix.
In a heavy bottomed pan sear the loins on high heat to blacken on all sides.
Place into an oven safe pan and finish cooking in a preheated 350-degree oven to desired temperature. (Recommended to pull at 120º and bench rest to finish)
In a heavy bottomed saucepan pour the chicken stock and bring to a boil.
Whisk in the corn meal until the stock is completely absorbed and the meal forms dough.
Add the heavy cream, Chipotle garlic pack and the cheddar cheese and whisk together until fully incorporated.
Set aside until needed.
When Pork is finished, whisk in the butter to help cream the polenta, if it is to tight then add additional hot water to loosen.
