Dave Lieberman's Herb Roasted Pork Tenderloin

    Dave Lieberman's Herb Roasted Pork Tenderloin with Parmesan Polenta and Pan Reduction

    For Pork:
    400 degrees
    Marinate two pork tenderloins with ¼ cup EVOO, zest of one lemon, few pinches salt, plenty of freshly ground pepper, and a few whole sprigs of rosemary. Roast in roasting dish 20 -25 minutes. Remove tenderloins from roasting dish, place on stove top, deglaze with chicken stock, balsamic and reduce.
     
    For Polenta:
    Prepare polenta with water, butter, salt, pepper and touch of cream. When creamy, fold in grated parmesan.
     
    Slice tenderloin, serve over polenta and top with reduction. Garnish with rosemary.