Pork Tenderloin with Fresh Corn Polenta

from Ken Frank of La Toque

Serves 6

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INGREDIENTS:
For the Marinade
1 cup canola oil
1/4 cup brown sugar
1/2 tablespoon fennel seeds
1/2 tablespoon chopped sage leaves
1/2 tablespoon juniper berries
1/2 tablespoon black peppercorns

2 Niman Ranch pork tenderloins

Fresh Corn Polenta
6 ears sweet white corn, all leaves and silk removed
6 tablespoons unsalted butter
Kosher or sea salt
Freshly ground black pepper

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PREPARATION:

1. In a large container or heavy zip-top plastic bag, mix together all the marinade ingredients. Add the pork tenderloins and turn to coat evenly. Marinate overnight in the refrigerator.
2. Grate the corn into a bowl using a box grater. In a small saucepan, combine the grated corn pulp with 6 tablespoons of the butter and salt to taste. Bring to a boil and then simmer gently until it thickens, about 10 minutes. Stir in the remaining 1 tablespoon of butter and season to taste with salt and pepper. Set aside.
3. Remove the meat from the marinade, wiping off excess oil and aromatics. Cut into medallions and sprinkle with salt. Heat a heavy skillet until hot, then sauté the pork to medium, turning once.
4. Divide the fresh corn “polenta” among six bowls. Top with the pork medallions and serve immediately.