Reviews (2)
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65 Ratings
5 star values:
10
4 star values:
19
3 star values:
23
2 star values:
11
1 star values:
1
Martha Stewart Member
Rating: 3 stars
01/10/2013
This on line recipe is written in correctly. This recipe is in Everyday Food Light cookbook I have. It states to bring 2 cups of skim milk and 2 1/2 cups of broth to boil for the 3/4 cup quick cooking polenta. I still used less then this, cooked for only about 10 minutes and added 1/2 cup of parmesan at the end with the butter.
The pork with the onions and swiss chard had nice flavor. I will make this again.
Martha Stewart Member
Rating: Unrated
08/08/2010
I normally love Martha Stewart's recipes but the polenta part of this one was a total bust. There is WAY too much liquid, and two hours of cooking later, I am still left with a soupy polenta. What a waste of cornmeal, broth and milk!
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Gallery
Pork Tenderloin with Swiss Chard and Polenta
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: Serves 4
Ingredients
Ingredient Checklist
4 cups skim milk
6 cups low-sodium chicken broth
1 1/3 cups quick-cooking polenta
Coarse salt and ground pepper
1 pork tenderloin (1 pound), cut into 12 equal slices
1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for dish
2 medium white onions, halved and thinly sliced lengthwise
1 bunch Swiss chard (3/4 pound), stems cut into 1/2-inch pieces and leaves roughly chopped
2 to 3 teaspoons sherry vinegar
2 teaspoons unsalted butter
Cook's Notes
Soft polenta can require more liquid than the package instructions typically call for.
Gallery
Pork Tenderloin with Swiss Chard and Polenta
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: Serves 4
Gallery
Pork Tenderloin with Swiss Chard and Polenta
Pork Tenderloin with Swiss Chard and Polenta
Pork Tenderloin with Swiss Chard and Polenta
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: Serves 4
Recipe Summary
prep: 35 mins
total: 35 mins
Yield: Serves 4
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Yield: Serves 4
Serves 4
Ingredients
Ingredients
- 4 cups skim milk
- 6 cups low-sodium chicken broth
- 1 1/3 cups quick-cooking polenta
- Coarse salt and ground pepper
- 1 pork tenderloin (1 pound), cut into 12 equal slices
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for dish
- 2 medium white onions, halved and thinly sliced lengthwise
- 1 bunch Swiss chard (3/4 pound), stems cut into 1/2-inch pieces and leaves roughly chopped
- 2 to 3 teaspoons sherry vinegar
- 2 teaspoons unsalted butter
Directions
In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.
Meanwhile, flatten pork pieces into medallions between the palms of your hands. Season pork with salt and pepper. In a large skillet, heat 1 1/2 teaspoons oil over medium-high. Add half the pork and cook until browned on both sides, about 3 minutes total. Transfer to a plate and loosely cover with foil; repeat with 1 1/2 teaspoons oil and pork.
Return skillet to heat and add 1 teaspoon oil, onions, chard stems, and cup broth. Cook, scraping up browned bits, until vegetables begin to soften, 5 minutes (reduce heat to prevent burning as needed). Add chard leaves and cook until wilted, about 2 minutes. Add vinegar, 3/4 cup broth, and pork with any accumulated juices; cook until liquid has almost evaporated, 4 minutes.
Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for later use. Stir butter into remaining polenta. Season pork and vegetables with salt and pepper and serve over polenta.
Cook's Notes
Soft polenta can require more liquid than the package instructions typically call for.
Cook’s Notes
Soft polenta can require more liquid than the package instructions typically call for.
Reviews (2)
Add Rating & Review
65 Ratings
5 star values:
10
4 star values:
19
3 star values:
23
2 star values:
11
1 star values:
1
Martha Stewart Member
Rating: 3 stars
01/10/2013
This on line recipe is written in correctly. This recipe is in Everyday Food Light cookbook I have. It states to bring 2 cups of skim milk and 2 1/2 cups of broth to boil for the 3/4 cup quick cooking polenta. I still used less then this, cooked for only about 10 minutes and added 1/2 cup of parmesan at the end with the butter.
The pork with the onions and swiss chard had nice flavor. I will make this again.
Martha Stewart Member
Rating: Unrated
08/08/2010
I normally love Martha Stewart's recipes but the polenta part of this one was a total bust. There is WAY too much liquid, and two hours of cooking later, I am still left with a soupy polenta. What a waste of cornmeal, broth and milk!
Reviews (2)
Add Rating & Review
65 Ratings
5 star values:
10
4 star values:
19
3 star values:
23
2 star values:
11
1 star values:
1
Add Rating & Review
65 Ratings
5 star values:
10
4 star values:
19
3 star values:
23
2 star values:
11
1 star values:
1
65 Ratings
5 star values:
10
4 star values:
19
3 star values:
23
2 star values:
11
1 star values:
1
65 Ratings
5 star values:
10
4 star values:
19
3 star values:
23
2 star values:
11
1 star values:
1
- 5 star values:
- 10
- 4 star values:
- 19
- 3 star values:
- 23
- 2 star values:
- 11
- 1 star values:
- 1
Martha Stewart Member
Rating: 3 stars
01/10/2013
This on line recipe is written in correctly. This recipe is in Everyday Food Light cookbook I have. It states to bring 2 cups of skim milk and 2 1/2 cups of broth to boil for the 3/4 cup quick cooking polenta. I still used less then this, cooked for only about 10 minutes and added 1/2 cup of parmesan at the end with the butter.
The pork with the onions and swiss chard had nice flavor. I will make this again.
Martha Stewart Member
Rating: Unrated
08/08/2010
I normally love Martha Stewart's recipes but the polenta part of this one was a total bust. There is WAY too much liquid, and two hours of cooking later, I am still left with a soupy polenta. What a waste of cornmeal, broth and milk!
Martha Stewart Member
Rating: 3 stars
01/10/2013
This on line recipe is written in correctly. This recipe is in Everyday Food Light cookbook I have. It states to bring 2 cups of skim milk and 2 1/2 cups of broth to boil for the 3/4 cup quick cooking polenta. I still used less then this, cooked for only about 10 minutes and added 1/2 cup of parmesan at the end with the butter.
The pork with the onions and swiss chard had nice flavor. I will make this again.
Rating: 3 stars
Rating: Unrated
08/08/2010
I normally love Martha Stewart's recipes but the polenta part of this one was a total bust. There is WAY too much liquid, and two hours of cooking later, I am still left with a soupy polenta. What a waste of cornmeal, broth and milk!
Rating: Unrated
All Reviews for Pork Tenderloin with Swiss Chard and Polenta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pork Tenderloin with Swiss Chard and Polenta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
