Makes 4 servings. Difficulty
1 pork tenderloin, cut into 1/2 inch thick pieces 1 Tablespoon fresh sage, chopped 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 Tablespoons gf flour 2 teaspoons olive oil 1/2 cup dry red wine 3 cups water 1 cup polenta (coarse ground yellow cornmeal) 1/4 cup Parmigiano-Reggiano cheese, grated (plus more for serving) 2 Tablespoons unsalted butter 1 14.5 oz. can diced tomatoes, drained 1 Tablespoons sun-dried tomato paste 1 teaspoon fresh lemon juice
Sprinkle the pork cutlets with sage, salt and freshly ground black pepper. Place the flour in a shallow dish. Dredge pork in the flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork; cook for about 3-4 minutes per side. Add the wine, cover, reduce heat, and simmer for about 15-20 minutes or until the pork is cooked through.
Bring the water to a boil in a medium saucepan. Add the polenta in a steady stream, stirring constantly. Continue to cook the polenta, stirring constantly, until thickened, about 15 minutes. Adjust seasonings to taste with salt. Stir in Parmigiano-Reggiano cheese and butter. Cover a keep warm over low heat.
Remove the pork cutlets from the pan. Add the tomatoes to the pan; cook for 1 minute. Add about a teaspoon of lemon juice and season to taste with salt and freshly ground black pepper.
To serve, spoon polenta into shallow bowls top with pork cutlets and sauce. Garnish with fresh sage and grated Parmigiano-Regianno cheese.