Pork Tenderloin With Fresh Corn Polenta


Tender pork and perfect fresh corn polenta are on the menu tonight.

The key to perfectly tender pork tenderloin is to start with an easy marinade, sear the sides until well browned, and then finish in the oven.
Photo: Caitlin Bensel
Hands On Time:
25 mins
Total Time:
45 mins

Start this recipe for pork tenderloin with an easy marinade, sear the sides until well browned, and then finish in the oven. That's what you'll do here, starting with a chili-and cumin-spiked lime marinade, which infuses every bite with flavor, while ensuring the meat stays juicy. Meanwhile, you'll make a decadent polenta that's studded with corn kernels for bright pops of sweet texture in every bite.


  • 2 tablespoons fresh lime juice (from 2 limes), plus wedges for serving

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin

  • 3 tablespoons canola oil, divided

  • 1 lb. pork tenderloin, trimmed

  • 1 ½ cups half-and-half, divided

  • 2 teaspoons kosher salt, divided

  • 1 cup polenta

  • 1 cup fresh corn kernels (from 2 ears)

  • 3 tablespoons chopped fresh cilantro


  1. Preheat oven to 400°F. Stir lime juice, chili powder, cumin, and 2 tablespoons oil in a baking dish. Add pork and turn to coat. Let stand for 10 minutes.

  2. Bring 3 cups water, 1 cup half-and-half, and 1¼ teaspoons salt to a boil in a medium saucepan over high. Slowly whisk in polenta. Reduce heat to medium-low; simmer, whisking occasionally, until creamy and tender, 15 to 20 minutes. Stir in corn. Cover and keep warm over low.

  3. Meanwhile, heat remaining 1 tablespoon oil in a large, oven-safe skillet over medium-high. Add pork to skillet, discarding marinade, and season with remaining ¾ teaspoon salt. Cook until all 4 sides of tenderloin are browned and crispy, about 3 minutes per side.

  4. Transfer skillet to oven. Roast pork until a thermometer inserted in center of meat registers 145°F for medium, about 5 minutes. Remove from oven and transfer pork to a cutting board. Let rest for 5 minutes. Slice into ½-inch-thick slices.

  5. Stir remaining ½ cup half-and-half into polenta mixture. Serve polenta with pork, topped with cilantro and alongside lime wedges.

Nutrition Facts (per serving)

532 Calories
23g Fat
51g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 532
% Daily Value *
Total Fat 23g 29%
Saturated Fat 8g 40%
Cholesterol 105mg 35%
Sodium 1097mg 48%
Total Carbohydrate 51g 19%
Dietary Fiber 6g 21%
Total Sugars 5g
Protein 32g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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