Recipe Instructions:
Ingredients
2 tablespoons fresh lime juice (from 2 limes), plus wedges for serving
1 teaspoon chili powder
½ teaspoon ground cumin
3 tablespoons canola oil, divided
1 lb. pork tenderloin, trimmed
1 ½ cups half-and-half, divided
2 teaspoons kosher salt, divided
1 cup polenta
1 cup fresh corn kernels (from 2 ears)
3 tablespoons chopped fresh cilantro
Directions
Preheat oven to 400°F. Stir lime juice, chili powder, cumin, and 2 tablespoons oil in a baking dish. Add pork and turn to coat. Let stand for 10 minutes.
Bring 3 cups water, 1 cup half-and-half, and 1¼ teaspoons salt to a boil in a medium saucepan over high. Slowly whisk in polenta. Reduce heat to medium-low; simmer, whisking occasionally, until creamy and tender, 15 to 20 minutes. Stir in corn. Cover and keep warm over low.
Meanwhile, heat remaining 1 tablespoon oil in a large, oven-safe skillet over medium-high. Add pork to skillet, discarding marinade, and season with remaining ¾ teaspoon salt. Cook until all 4 sides of tenderloin are browned and crispy, about 3 minutes per side.
Transfer skillet to oven. Roast pork until a thermometer inserted in center of meat registers 145°F for medium, about 5 minutes. Remove from oven and transfer pork to a cutting board. Let rest for 5 minutes. Slice into ½-inch-thick slices.
Stir remaining ½ cup half-and-half into polenta mixture. Serve polenta with pork, topped with cilantro and alongside lime wedges.
