Mustard Pork Tenderloin and Squash Polenta

Okay, so I lied. This isn't exactly a "hot dog" recipe but it tastes pretty darn similar. Here's an exclusive look at one of my favorite recipes from the cookbook, available April 1st. 

Pork really is the new white meat. In fact, I’d gander that pork tenderloin is this decade’s boneless chicken breast – but better. By better, I mean more flavorful. What I love most about this recipe is that it mimics the flavors of a hot dog (quite possibly my favorite food) but in a healthier and dinner setting. Bam!

Roasted Pork Tenderloin with Mustard

Mustard Pork Tenderloin and Squash Polenta
Serves 4

For polenta:

1 acorn squash, quartered with seeds removed
1 tablespoons extra virgin olive oil
2 teaspoons salt, divided
1/2 teaspoon cracked black pepper
2 cups water/milk/cream/broth
1/2 cup polenta (aka cornmeal)
2 tablespoons unsalted butter

For pork:

1 pork tenderloin, excess fat trimmed
2 tablespoons extra virgin olive oil, divided
1 1/2 teaspoons fine sea salt, divided
1 shallot, minced
2 tablespoons whole grain mustard
1 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon deli mustard
1/2 cup hazelnuts, skins removed and toasted, garnish (optional)
Maldon sea salt, garnish (optional)

Preheat oven to 400° F.

On a parchment lined sheet tray place squash and season with olive oil, 1 teaspoon salt and pepper.

Heat 1 tablespoon olive oil in a skillet or oven proof skillet over medium-high heat. Pat the pork dry with paper towels to dry and season with 1 teaspoon of salt. Sear pork in pan 3-4 minute per side until browned. Remove from heat but leave pork in the pan.

Mix remaining 1/2 teaspoon salt, shallot and mustards together. Slather on the pork and place in the oven, finish cooking for 15-20 minutes or until the internal temperature of the pork reaches 145° F. Remove pork from the pan and tent with tin foil.

At about the same time, the pork and squash will be ready. When the squash is tender remove from oven and spoon out flesh. Bring water to a boil and slowly stir in polenta until it begins to thicken. Add squash puree, butter and remaining teaspoon of salt. Keep warm.

Serve polenta under pork and season pork with hazelnuts and Maldon.

Tip: Tenderloins generally come packaged with two loins, this spread makes enough for both but feel free to freeze or use as a salad dressing … simple add enough olive oil to suit your consistency.