Roasted Pork With Carrot Glaze, Polenta And Green Beans - shallots

Method

• Preheat the oven to 400 degrees.
• Wrap the shallots in aluminum foil and roast for 30 minutes.
• Remove from oven.
• Press the insides of the shallots out of the skin, and use a fork to mash with the mustard.
• Rub pork loins with the mustard-shallot mixture and season on all sides with salt and pepper.
• Place in a roasting pan and roast, turning every 5 minutes, for 20 minutes.
• Blanch the beans, drain and cool under cold water.
• Prepare the instant polenta according to the directions on the box.
• Two minutes before it is through cooking, remove the polenta from the heat.
• Stir in 2 teaspoons of pepper and the sage, cover and set aside.
• Remove the pork from the oven and set aside.
• Place the roasting pan over low heat and add half of the carrot broth, scraping well with a wooden spoon.
• Add the remaining broth, adjust the seasoning with salt and pepper to taste and simmer until its volume is reduced by half.
• Meanwhile, place a spoonful of the polenta in the center of 4 plates.
• Slice the pork into thin disks and fan around the polenta.
• Add the beans to the carrot broth and ladle over the pork slices and serve.