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Chili-Lime Pork Tenderloin over Soft Polenta with Hungarian Wax Peppers and Corn (Aria Kagan) Recipe

Chili-Lime Pork Tenderloin over Soft Polenta with Hungarian Wax Peppers and Corn (Aria Kagan) Recipe

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Chili-Lime Pork Tenderloin over Soft Polenta with Hungarian Wax Peppers and Corn (Aria Kagan)

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Ingredients:

Serving

4 limes, juiced
2 tbsp chile powder
1 hungarian wax pepper, roughly chopped
1 pork tenderloin, trimmed (about 10 oz)
3 cups chicken stock
1 cup fine cornmeal
1/4 cups chopped hungarian wax peppers (about 1 pepper)
1/4 cup crema mexicana
2 tbsp butter
kosher salt and freshly ground black pepper
2 tbsp olive oil
1 onion, chopped
1/2 cup chopped hungarian wax peppers ( about 2 to 3 peppers)
kernels from 4 ears of fresh corn
1/2 cup queso fresco
cooks note: you will need about 5 to 6 hungarian wax peppers, or other spicy chile peppers, depending on the size of the peppers.

Directions:

Stir together the lime juice, chile powder, and Hungarian pepper. Place the pork tenderloin in a shallow baking dish or resealable plastic bag and pour the marinade over top. Coat the pork in the marinade. Marinate the pork for 1 hour in the refrigerator.
In a large saucepan, heat the chicken stock over medium heat and bring to a simmer. Slowly pour in the cornmeal, and whisk for 1 minute. Stir in the chopped pepper. Bring to a simmer and cook, stirring constantly until the mixture is thickened. Stir in the crema and the butter. Season with salt, and pepper, to taste. Set aside and keep warm.
Preheat a grill or grill pan over high heat.
Remove the pork from the marinade and let it come to room temperature.
In a large skillet, heat the olive oil over medium heat and saute the onion and peppers until both are softened, about 5 minutes. Stir in the corn and saute for 3 minutes. Crumble the queso fresco over top and gently stir it in. Saute for 1 more minute. Season with salt and pepper.
Season the pork with salt and pepper and grill over high heat for about 8 minutes on each side, or until it reaches an internal temperature of 160 degrees F. Allow to rest before slicing.
To serve, in shallow bowls, divide the polenta among the bowls, top with a few slices of pork and top with the corn and pepper mixture.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	503.36 Kcal (2107 kJ)
Calories from fat	231.04 Kcal
		% Daily Value*
Total Fat	25.67g	39%
Cholesterol	85.18mg	28%
Sodium	445.57mg	19%
Potassium	710.83mg	15%
Total Carbs	48.82g	16%
Sugars	7.12g	28%
Dietary Fiber	8.28g	33%
Protein	27.14g	54%
Vitamin C	21.7mg	36%
Vitamin A	0.1mg	3%
Iron	2.4mg	13%
Calcium	138.3mg	14%

Amount Per 100 g
Calories	107.27 Kcal (449 kJ)
Calories from fat	49.24 Kcal
		% Daily Value*
Total Fat	5.47g	39%
Cholesterol	18.15mg	28%
Sodium	94.96mg	19%
Potassium	151.49mg	15%
Total Carbs	10.4g	16%
Sugars	1.52g	28%
Dietary Fiber	1.76g	33%
Protein	5.78g	54%
Vitamin C	4.6mg	36%
Iron	0.5mg	13%
Calcium	29.5mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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