# What You'll Need:
→ Pork
01 - 1 pork tenderloin, approximately 1.5 pounds, trimmed
02 - 2 tablespoons olive oil
→ Herb Crust
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 2 tablespoons fresh thyme leaves, chopped
05 - 2 tablespoons fresh parsley, chopped
06 - 1 teaspoon kosher salt
07 - 1 teaspoon freshly ground black pepper
08 - 2 cloves garlic, minced
→ Polenta
09 - 1 cup yellow cornmeal (polenta)
10 - 4 cups chicken broth
11 - 2 tablespoons unsalted butter
12 - 1/2 cup heavy cream
13 - 1/2 cup grated Parmesan cheese
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Garlic Cherry Tomatoes
16 - 2 cups cherry tomatoes, halved
17 - 1 tablespoon olive oil
18 - 2 cloves garlic, minced
19 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper
# Method:
01 - Combine rosemary, thyme, parsley, garlic, salt, and black pepper in a small bowl.
02 - Pat pork dry and rub with olive oil. Coat thoroughly with herb mixture, ensuring even coverage.
03 - Preheat oven to 400°F (204°C). Place the pork on a rack set over a baking sheet. Roast for 25–30 minutes or until a meat thermometer reads 145°F (63°C) at the thickest part.
04 - Remove pork from oven and allow to rest for 10 minutes loosely covered. Slice into 1-inch medallions.
05 - In a saucepan, bring chicken broth to a boil. Gradually whisk in cornmeal. Reduce heat and cook, stirring frequently, for 25–30 minutes until thickened and creamy.
06 - Stir in butter, heavy cream, Parmesan cheese, salt, and pepper. Simmer for an additional 3 minutes, adjusting consistency with extra broth if needed.
07 - Heat olive oil in a skillet on medium. Add garlic and cook until fragrant, about 1 minute. Add cherry tomatoes, salt, and pepper; sauté for 4–5 minutes until soft and warmed through.
08 - Spoon creamy polenta onto plates, top with sliced pork and garlic cherry tomatoes. Serve immediately.
