Pork loin is an incredibly easy, versatile ,cost kind and lean meat. Sometimes my pork turns out too dry, do you ever have that problem? I think I turn up my heat to high. This dinner turned out perfect and the pork was tender. If you haven’t tried polenta I would describe it as tasting like a corn flavored mashed potato. I love it! As a plus it is friendlier on the waist line that potatoes. Love love love this easy and tasty dinner. Happy cooking, Chaeli
3 tbsp. evoo
1 ¼ lb. boneless pork loin, halved lengthwise and thinly sliced crosswise
1 tbsp. chili powder
Salt and pepper
2 cups frozen or fresh bell pepper strips
1 bunch scallions, thinly sliced
¾ cup instant polenta
½ cup heavy cream
4 ounces pepper jack cheese, shredded or cubed
1 ½ cup frozen corn kernels, thawed
Directions:
1 In a medium saucepan bring 2 ½ cups water to a boil. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat, swirling to coat pan. Add the pork to the skillet in an even layer and season with the chili powder, ½ tsp salt and ¼ tsp pepper. Cook stirring until just brown all over, 2-3 mins. Transfer pork and any juices to a plate.
2Add the remaining olive oil, bell pepper and scallions to the skillet and cook, stirring, until crisp-tender, about 2 mins.
3 Whisk the polenta and ¼ tsp. each salt and pepper into the boiling water and cook, whisking, for 2 mins. Lower the heat to low, whisk in the cream, then stir in the cheese; cover to keep warm.
4 Add the corn to the bell pepper mixture and cook for 1 min. Return the pork and any juices to the skillet and cook, stirring, until heated through, about 1 min. Serve over polenta.
(Not a very pretty picture :()
