10 min
PREP TIME
16 min
COOK TIME
341
CALORIES
13
INGREDIENTS
INGREDIENTS 8 SERVINGS
- 1 1/4 pounds (625 grams) pork tenderloin , cut into 1-inch cubes
- 1 tablespoon (15 milliliters) Gourmet Garden™ Chunky Garlic Stir-In Paste
- 1 1/4 teaspoons (6 milliliters) sea salt from Sea Salt Grinder , divided
- 1/4 teaspoon (1 milliliter) Pepper, Coarse Black
- 1 tablespoon (15 milliliters) balsamic vinegar
- 3 tablespoons (45 milliliters) extra-virgin olive oil , divided
- 4 cups (1 liter) broccolini , trimmed and sliced diagonally into 1 1/2-inch pieces
- 1/4 cup (60 milliliters) Italian-Style XO Sauce
- 2 cups (500 milliliters) chicken stock
- 2 cups (500 milliliters) milk
- 1 cup (250 milliliters) instant polenta
- 1 cup (250 milliliters) shredded Parmesan cheese , plus more to serve
- 2 tablespoons (28 grams) butter
Preparation
- 1 Place pork in large bowl. Add garlic, 1/4 teaspoon (1ml) of the sea salt, pepper and vinegar; toss to coat well. Heat 1 tablespoon (15ml) of the oil in large skillet on high heat. Add pork; brown on all sides. Remove pork from skillet. Set aside.
- 2 Heat remaining 2 tablespoons (30ml) oil in same skillet until shimmering. Add broccolini; stir-fry until tender crisp, about 5 minutes. Stir in XO Sauce, tossing to coat broccolini. Return pork to pan; cook and stir until heated through.
- 3 Meanwhile, for the Polenta, bring stock, milk and remaining 1 teaspoon of the sea salt to boil in large saucepan. Whisking constantly, add polenta in thin stream. Reduce heat to low; stirring constantly, simmer 3 to 4 minutes or until thickened. Remove from heat. Stir in cheese and butter. Serve pork and broccolini over Polenta with additional XO Sauce. Sprinkle with additional Parmesan cheese.
