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