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Categories:Viewed: 68 - Published at: 9 years ago
Ingredients
- 250 g polenta
- 1 bunch chervil, half of bunch finely chopped
- 1 bunch parsley, half of bunch finely chopped
- 300 g whole milk yogurt
- 2 bunches small carrots, peeled and left whole
- 1 tbsp butter
- 125 ml white wine
- 1/2 tsp ground cumin
- 2 None pork fillets (each about 250g)
Method
- Preheat oven to 400°F. Oil a baking sheet. Bring 4 cups of salted water to a boil, add the polenta, reduce heat to a simmer, and stir constantly for 5-10 mins. Spoon onto the baking sheet, smooth out and leave to cool.
- Stir the chopped herbs into the yogurt. Season with salt and pepper. Place carrots, whole herbs and butter on a large sheet of foil and season with salt and cumin. Fold over the edge of the foil to make a container and add the wine.
- Bake the foil package on a baking sheet, in the oven for 20 mins. Meanwhile, cut the pork tenderloin into 1 inch thick slices. Cut the cooled polenta into triangles. Heat 3 tbsp oil in a large skillet and cook the polenta triangles on both sides until golden brown. Keep warm.
- Heat 2 tbsp of oil in a skillet and cook the pork slices on each side for 2-3 mins, season. Arrange carrots, polenta and pork on a plate and serve with the herbed yogurt.
