Pork With Glazed Carrots And Polenta - cooking recipe

Ingredients

250 g polenta
1 bunch chervil, half of bunch finely chopped
1 bunch parsley, half of bunch finely chopped
300 g whole milk yogurt
2 bunches small carrots, peeled and left whole
1 tbsp butter
125 ml white wine
1/2 tsp ground cumin
2 None pork fillets (each about 250g)

Preparation

Preheat oven to 400\u00b0F. Oil a baking sheet. Bring 4 cups of salted water to a boil, add the polenta, reduce heat to a simmer, and stir constantly for 5-10 mins. Spoon onto the baking sheet, smooth out and leave to cool.
Stir the chopped herbs into the yogurt. Season with salt and pepper. Place carrots, whole herbs and butter on a large sheet of foil and season with salt and cumin. Fold over the edge of the foil to make a container and add the wine.
Bake the foil package on a baking sheet, in the oven for 20 mins. Meanwhile, cut the pork tenderloin into 1 inch thick slices. Cut the cooled polenta into triangles. Heat 3 tbsp oil in a large skillet and cook the polenta triangles on both sides until golden brown. Keep warm.
Heat 2 tbsp of oil in a skillet and cook the pork slices on each side for 2-3 mins, season. Arrange carrots, polenta and pork on a plate and serve with the herbed yogurt.