Pork Tenderloin and Chipotle Cheddar Creamy Polenta

This is a delicious creamy, cheesy side dish that complements the bitterness of the seared pork seasonings.

Ingredients:
2 (each) Pork Tenderloins
2 pkgs of Mrs. Wages Chipotle and Garlic Salsa Mix
1 cup, corn meal
2 cups, chicken stock
2 cups, heavy cream
4 ounces, butter
1 cup, shredded cheddar cheese

Preparation: Pork Tenderloin

• Clean and strip the silver skin from the pork tenderloins.
• Cut into 6 ounce portions
• Crust the pork tenderloins with the one pack of the Mrs. Wages Chipotle and Garlic Salsa Mix.
• In a heavy bottomed pan sear the loins on high heat to blacken on all sides.
• Place into an oven safe pan and finish cooking in a preheated 350-degree oven to desired temperature. (Recommended pull at 120º and bench rest to finish)

Preparation: Polenta

• In a heavy bottomed saucepan pour the chicken stock and bring to a boil.
• Whisk in the corn meal until the stock is completely absorbed and the meal forms dough.
• Add the heavy cream, Chipotle garlic pack and the cheddar cheese and whisk together until fully incorporated.
• Set aside until needed.
• When Pork is finished, whisk in the butter to help cream the polenta, if it is to tight then add additional hot water to loosen.

Yield: 6 to 8 portions.

Note: Polenta can be prepared ahead of time and held hot. If it thickens, slowly add chicken stock to desired consistency.