Rating: 3.5 stars
396 Ratings
  • 5 star values: 137
  • 4 star values: 61
  • 3 star values: 132
  • 2 star values: 54
  • 1 star values: 12
Kate Merker and Sara Quessenberry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.

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  • Season the pork with ½ teaspoon each salt and pepper. Cook until browned, 3 to 4 minutes per side. Remove from skillet.

  • Add the remaining tablespoon of oil to the skillet, along with the tomatoes, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing, for 2 minutes.

  • Add the wine and simmer until the tomatoes begin to soften, 2 to 3 minutes more. Mix in the parsley.

  • Nestle the pork in the tomatoes. Transfer to oven and roast until the pork is cooked through, 6 to 7 minutes.

  • Meanwhile, in a saucepan, bring 3 cups of water to a boil. Whisk in the polenta and cook, whisking, until thickened, 3 to 4 minutes. Whisk in the cheese, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve with the pork and tomatoes.

Nutrition Facts

687 calories; fat 35g; saturated fat 14g; cholesterol 172mg; sodium 993mg; protein 61g; carbohydrates 28g; sugars 4g; fiber 3g; iron 5mg; calcium 529mg.
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