Chipotle Garlic Crusted Pork Tenderloin with Chipotle Cheddar Creamy Polenta
- Yields: 6-8 Servings
1Clean and strip the silver skin from the pork tenderloins.
2Cut into 6 ounce portions
3Crust the pork tenderloins with the one pack of the Mrs. Wages Chipotle and garlic salsa mix.
4In a heavy bottomed pan sear the loins on high heat to blacken on all sides.
5Place 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)
1In a heavy bottomed saucepan pour the chicken stock and bring to a boil.
2Whisk in the corn meal until the stock is completely absorbed and the meal forms dough.
3Add the heavy cream, Chipotle garlic pack and the cheddar cheese and whisk together until fully incorporated.
4Set aside until needed.
5When Pork is finished, whisk in the butter to help cream the polenta, if it is to tight then add additional hot water to loosen.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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