Pork Loin Polenta Bites
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Pork Loin Polenta Bites
For this recipe, a savory and juicy roasted pork tenderloin is thinly sliced, and set on top of a savory polenta base. It’s garnished with pickled red onions for the perfect appetizer bite!
Pair Recipe with:
Focaccia Mushroom and Egg Sandwich
Similar Colavita Recipes:
Polenta Pizza Bites with Tomato and Mozzarella
Ingredients
Directions
Pickled onions are great to make ahead. Store them in a sealed container in the refrigerator for up to two weeks. Or let them pickle while you prepare the pork.
Bring Colavita white wine vinegar, honey, salt, mustard seeds, red pepper flakes, and bay leaves to a boil in a medium saucepan; add onions.
Reduce heat and simmer for 1 minute. Let cool.
Cover and chill.
Prepare a 12 x 18 or two 9x12 sheet pans by lining with parchment paper.
Add the polenta and water or stock to a medium saucepan over medium heat. Stir continuously until thick and creamy—about 5 minutes.
Pour the cooked polenta into your sheet pan and spread it into a thin layer (about ½” thick) with a spatula.
Wrap in plastic wrap and refrigerate for at least 4 hours or overnight.
Once chilled, use a circular cookie cutter that is 2” in diameter to cut rounds of the polenta. Place the rounds on a platter and top with the porchetta and pickled onions.
Place a large cast-iron or oven safe skillet on the middle rack in the oven and heat the oven to 450°F. The skillet will heat along with the oven. Do this for 30 minutes before you plan to cook.
Pat the pork dry with paper towels and trim off any large pieces of fat.
Season with salt and pepper on all sides.
Using oven mitts, carefully remove the hot pan from the oven.
Add the Colavita olive oil and swirl to coat the bottom of the pan.
Place the pork in the pan (bend the tenderloin if it doesn’t quite fit in the pan).
Place the pan in the oven and roast for 10 minutes.
Flip the pork and reduce the oven temperature to 400°F. Continue roasting 10 to 15 minutes more.
The pork is done when its internal temperature registers 140°F to 145°F in the thickest part, 20 to 25 minutes total.
Rest for 10 minutes before serving. Transfer the pork to a clean cutting board and let it cool completely, then refrigerate before cutting. You can make the pork 1 day ahead.
Thinly slice the pork ⅛” thick with a very sharp knife on a cutting board.
Place two thin slices of pork on each polenta round. Top with pickled onions.
Shop this recipe
Ingredients
Directions
Pickled onions are great to make ahead. Store them in a sealed container in the refrigerator for up to two weeks. Or let them pickle while you prepare the pork.
Bring Colavita white wine vinegar, honey, salt, mustard seeds, red pepper flakes, and bay leaves to a boil in a medium saucepan; add onions.
Reduce heat and simmer for 1 minute. Let cool.
Cover and chill.
Prepare a 12 x 18 or two 9x12 sheet pans by lining with parchment paper.
Add the polenta and water or stock to a medium saucepan over medium heat. Stir continuously until thick and creamy—about 5 minutes.
Pour the cooked polenta into your sheet pan and spread it into a thin layer (about ½” thick) with a spatula.
Wrap in plastic wrap and refrigerate for at least 4 hours or overnight.
Once chilled, use a circular cookie cutter that is 2” in diameter to cut rounds of the polenta. Place the rounds on a platter and top with the porchetta and pickled onions.
Place a large cast-iron or oven safe skillet on the middle rack in the oven and heat the oven to 450°F. The skillet will heat along with the oven. Do this for 30 minutes before you plan to cook.
Pat the pork dry with paper towels and trim off any large pieces of fat.
Season with salt and pepper on all sides.
Using oven mitts, carefully remove the hot pan from the oven.
Add the Colavita olive oil and swirl to coat the bottom of the pan.
Place the pork in the pan (bend the tenderloin if it doesn’t quite fit in the pan).
Place the pan in the oven and roast for 10 minutes.
Flip the pork and reduce the oven temperature to 400°F. Continue roasting 10 to 15 minutes more.
The pork is done when its internal temperature registers 140°F to 145°F in the thickest part, 20 to 25 minutes total.
Rest for 10 minutes before serving. Transfer the pork to a clean cutting board and let it cool completely, then refrigerate before cutting. You can make the pork 1 day ahead.
Thinly slice the pork ⅛” thick with a very sharp knife on a cutting board.
Place two thin slices of pork on each polenta round. Top with pickled onions.