* Pork Ragu Over Creamy Polenta
Beeler's Pork Tenderloin, 1.25lb
In Stock
$16.99 $13.79
Shallot, .5lb. Bag
In Stock
$1.99
Garlic Bulb, ea.
In Stock
$0.99

Thyme Bunch, ea.
In Stock
$2.29

Rosemary Bunch, ea.
In Stock
$2.29
Bob's Cornmeal, 24oz.
In Stock
$2.79

Pork Ragù Over Creamy Polenta

·         2 pounds pork tenderloin, approximately 2 tenderloins

·         Kosher salt and freshly ground black pepper

·         1 tablespoon olive oil

·         5 shallots,  chopped

·         6 garlic cloves, finely chopped

·         2 tablespoons tomato paste

·         1 cup full-bodied red wine

·         1 28-ounce can whole peeled tomatoes

·         4 sprigs thyme

·         2 sprigs rosemary

·         3 cups stemmed chopped Tuscan kale

·         Kosher salt

·         1½ cups coarse polenta (not quick-cooking)

·         ¼ cup unsalted butter

·         ½ cup grated Parmesan (from about 2 ounces), plus more for serving

·         Freshly ground black pepper

Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10–12 minutes. Transfer to a platter and pour off pan drippings.

Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add shallot and garlic to pot and cook, stirring occasionally, until shallot is soft  and caramelized, about 4 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5–8 minutes.

Add wine and cook, scraping up any browned bits, until reduced by about half, 5–8 minutes.

Add tomatoes, crushing with your hands as you go, then add thyme and rosemary; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.

Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2½–3 hours. Remove thyme and rosemary sprigs.

Using 2 forks, shred pork. Add kale and cook until kale is tender, about 5 minutes. Taste and season with salt and pepper.

 

For the polenta, bring 6 cups salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low. Cook, whisking often, until polenta is tender and creamy, 20–25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and ½ cup Parmesan to polenta and whisk until melted; season with salt and pepper.

Spoon polenta into bowls or onto a platter and top with pork. Add more Parmesan. Serves 6. (Adapted from Bon Appetit)

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