Pork Loin with Polenta

The shelves of the grocery store were reminiscent of the pandemic today, as most of the country prepares for a massive storm. Many will spend the next few days at home, and apparently everyone plans on cooking. These are soup or crock pot meal kind-of days, but I think this dish hits the same comfort-food mark.

Pork Loin with Polenta 

For the Pork

4 large garlic cloves

1 cup of parsley, packed

2 tablespoons olive oil

3 tablespoons white balsamic vinegar

1/2 stick unsalted butter, softened

Kosher salt

Ground pepper

In a food processor, place the garlic, parsley, oil, and vinegar and process to a fine chop. Set aside.

Coat the pork loin with the butter and salt and pepper. 

Place pork in a baking dish and spread the parsley-garlic mixture across the top of the pork loin.

Bake in a 350 degree oven until the internal temperature of the pork loin reaches 145 degrees. Remove from oven, cover with foil, and set aside.

For the Polenta

2 1/2 cups whole milk

1 teaspoon Kosher salt

1 cup polenta

1 cup freshly shredded Parmesan cheese

Place the milk in a saucepan. Add the salt. When the milk heats through, whisk in one cup of polenta until the mixture thickens, about four minutes. Add the cheese and mix well. 

Place a large scoop of the polenta on a place and arrange slices of the pork loin on top. Spoon the butter drippings from the pan over the pork loin.