Grilled Pork Tenderloins with Fennel on Creamy Polenta

1 Ib. pork tenderloins, (they come 2 per pkg.), cut in halfcrosswire
2 cloves garlic, minced
1 T. fennel seed
1 tap. kosher salt
1 tsp. coarse ground pepper
1 T, dried oregano
2 T. olive oil
1 bulb fennel, thinly sliced
1 small onion, thinly sliced
2 cloves garlic, silvered
1 cup beef broth, chicken broth or red wine

Place pork on work surface. In a small bowl, combine garlic, fennel seed, salt, pepper,
oregano and oil. Stir to combine to make a paste. Rub pork on all aides with the mixture.
(Can be done hours in advance.) Treat grill. Grill pork on all sides for 3-4 minutes.
Transfer to baking pan, add the sliced fennel, onions and garlic andd bake in preheated
350 degrees oven for 10 more minutes. (Total cooking time is about 15 minutes from grill to table.)
Deglaze the pan with the broth or wine. Serves 4. While pork is baking, make polenta and
3 cups water (or 2 cups water, 1 cup chicken broth)
pinch ofaalt
1 clip cornmeal or polenta
2 T. butter
3/4 cup Parmesan cheese
2 T. chopped fresh parsley

In medium saucepan, heat water to a boil. Add salt, and slowly add the polenta, stirring as
you add. Add butter and parmesan cheese. Stir constantly until polenta thickens, about 5
minutea. Pour out into serving bowl and aerve with chopped fresh parsley on top.
2 T. olive oil
2 cloves garlic, silvered
1 Ib. bag washed spinach leaves
pinch of nutmeg, salt and pepper

In a large saucepan, heat oil. Add garlic and saute until fragrant, about 2 minutes on low
heat. Add the spinich leaves, stir well and add nutmeg, salt and pepper. Cover pot and
steam for 3 minutes, stirring often. When spinach is just wilted, it is ready to serve. Do not
over cook.


Place polenta In center of large serving platter. Slice the pork tenderloins thinly on
diagonal and place in concentric circle on polenta. Place spinach in a circle around the
polenta and pork. Drizzle the entire dish with a little extra virgin olive oil, if desired.
Serve at once.

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