Food Recipes Pork Tenderloin With Fresh Corn Polenta 5.0 (1) 1 Review Tender pork and perfect fresh corn polenta are on the menu tonight. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Updated on September 7, 2022 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 25 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts 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. Ingredients 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 Directions 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. 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. 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. 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. Stir remaining ½ cup half-and-half into polenta mixture. Serve polenta with pork, topped with cilantro and alongside lime wedges. Print Nutrition Facts (per serving) 532 Calories 23g Fat 51g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.