Recipe – Honey Garlic Glazed Pork with Polenta and Cumin Carrot Slaw

Polenta is one of those dishes that once you discover it you wonder how you lived without it!  It is super easy to make and takes on all kinds of flavours really well (we often add chipotle or vanilla or garlic).


1 Pork tenderloin

2 cloves Garlic (grated)

3 Tbsp Honey

1/2 cup Water

1/4 cup Cream

1 Tbsp Olive oil


1/3 cup Corn meal

4 cups Milk

2 tbsp Butter

1 clove Garlic (grated)

1 Chipotle pepper (from can, in Adobo)

to taste Salt and pepper

Carrot Salad

4 Carrots

1 cup Yogurt

1 tsp Cumin

1/2 Lemon (juice from)

to taste Salt and pepper


Pre heat oven to 350. Mix honey and water together. Heat an oven safe pan over high heat and add the olive oil.  Salt and pepper the pork tenderloin and sear in the pan until all sides are brown, once browned set it aside.  Reduce the heat to low and add the garlic to the pan, cook for 30 seconds (just long enough to lightly cook) and then add the honey water. Return the pork to the pan and place it in the oven, uncovered, for 15-20 minutes or until cooked through.

Place butter in a pot and melt, add garlic and saute lightly (1-2 minutes). Add milk and bring to a simmer. Stir in the pureed chipotle pepper and then slowly add the corn meal in a steady stream while stirring constantly. Continue to stir until the polenta thickens to a thick paste (add water or milk if it over thickens).

When pork is cooked remove the pork from the pan to rest on a cutting board.  Add the cream to the pan juices and reduce over medium heat until the sauce thicken slightly.

Shred carrots into a large bowl (we use a mandolin with the thin julienne attachment). Add yogurt, lemon juice, and cumin and season to taste with salt and pepper.

Slice the pork and serve on top of the polenta, spoon pan sauce over top.  We like to put the carrot slaw on the top but it can be served alongside as well.  Enjoy!


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