Pork Tenderloin with Cheesy Polenta   From Every Day with Rachael Ray December-January 2008 FOUR SERVINGS Prep Time: 15 min Cook Time: 25 min 3 tablespoons extra-virgin olive oil Two 10- to 12-ounce pork tenderloins Salt and pepper 2 shallots, finely chopped One 8-ounce package cremini mushrooms, sliced 1 cup chicken broth 1/2 cup heavy cream 1 cup polenta 6 ounces blue cheese, such as gorgonzola, crumbled 1/4 cup chopped flat-leaf parsley 1. Preheat the oven to 375°. In a large, heavy skillet, heat 1 tablespoon oil over medium heat. Season the pork with salt and pepper and cook in the skillet, turning, until browned, 10 minutes. Transfer to a 9-by-13-inch baking dish, reserving the skillet, and roast until the temperature registers 145° on an instant-read thermometer, 12 to 15 minutes. 2. Meanwhile, heat the skillet over medium heat and cook the shallots and mushrooms in the remaining 2 tablespoons oil until softened, about 5 minutes. Add the chicken broth and simmer until reduced, about 3 minutes. Cover and remove from the heat. 3. In a saucepan, bring 3 1/4 cups water and the cream to a boil and whisk in the polenta. Lower the heat to mediumlow and cook, whisking, until tender, about 3 minutes. Stir in the cheese; season with salt and pepper. Cover and keep warm. 4. Transfer the pork to a cutting board and let sit for about 8 minutes, then slice on an angle and arrange on 4 plates. Top with the pan sauce and parsley and serve with the polenta.

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