Pork Medallions with Polenta Spinach & Mustard Sauce
Serves 4 Difficulty
For pork: 1 Tablespoon olive oil 2 Tablespoons unsalted butter 4 pork medallions, 1" to 1-1/4" thick Salt & fresh ground pepper 1/2 cup gf chicken broth 2 Tablespoons gf coarse mustard 2 Tablespoons cream
For polenta: 1 Tablespoon unsalted butter 2 shallots, finely chopped 1 garlic clove, miinced 3 cups gf chicken broth 1 cup polenta 1/2 cup Gorgonzola cheese Salt & fresh ground pepper
For spinach: 1 Tablespoon unsalted butter 1 galic clove, minced 1/4 cup chopped onions 1 lb. fresh spinach, washed and but not dried
For polenta: In a medium saucepan, melt the butter over medium heat. Add the shallots and garlic and cook until softened, about 2-3 minutes. Add the chicken stock and bring to a boil. Add the polenta in a steady stream, stirring constantly. Reduce the heat and simmer, stirring occasionally, until thickened, about 8-10 minutes. Stir in the Gorgonzola and continue to cook until cheese melts. Adjust seasonings to taste with salt and freshly ground black pepper.
For pork: In a small bowl, mix together 1/2 cup chicken broth and mustard. While polenta is cooking, heat a heavy skillet over medium-high heat and add oil and butter. Season medallions with salt and pepper. When butter has melted, add pork medallions and brown on both sides, about 3-5 minutes per side. Remove to a plate, cover with foil to keep warm. Reduce heat to medium and add chicken broth mixture to pan, stirring to loosen browned bits. Add cream and stir to blend.
For spinach: While pork is cooking, melt butter in a large skillet over medium-high heat. Add onions and garlic and saute until soft. Add undried spinach to pan and toss and stir until wilted. Season to taste with salt and pepper.
To serve: Spoon a mound of polenta on individual plates, top with a spoonful of spinach and lean a pork medallion against the spinach. Top with a spoonful of mustard sauce and serve.
This dish really does only take about 30 minutes even though it has three steps. For optimum efficiency, have all the ingredients prepped and ready to go before you begin cooking.