Categories: Meals

Ingredients

• Roasted Vegetables:
• 1 whole celery root, peeled and diced
• 3 whole parsnips, peeled and diced
• 6 whole carrots, peeled and diced
• Squash, peeled and diced
• Olive oil, for drizzling
• Salt and black pepper to taste
• Cornmeal Cakes:
• 2 cups cornmeal
• 6 cups chicken broth
• Salt to taste
• Olive oil, for frying
• Pork:
• 2- 1 lb pork tenderloins
• Salt and black pepper to taste
• 1/2 cup herbes de Provence (spice aisle)
• 1 cup peach preserves
• 1 tbsp vinegar

Directions

1. Preheat oven to 425.

2. To make the roasting vegetables, peel the vegetables and cut them into uniform dice. Then toss with olive oil, salt and pepper. Roast them in the oven for 15-20 minutes, or until the veggies are golden brown and starting to caramelize. Remove them from the oven and set aside.

3. Meanwhile, make the cornmeal cakes. Add the cornmeal to a pot with the chicken broth and salt. Bring to a boil, then cover and simmer until the cornmeal is done, about 25 minutes. Pour it onto a baking sheet, then spread it out into an even layer and allow to coll to room temp.

4. When the cornmeal mixture has cooled, cut a square, then cut the square in half diagonally. Fry the cakes in olive oil in a skillet over medium-high heat. Remove them when they’re golden brown and drain them on a paper towel. Set aside.

5. Lay the pork tenderloins on a sheet pan and sprinkle them with salt and pepper. Sprinkle on the herbes, then roast in the oven for 13-15 minutes, or until no longer pink in the middle. Allow to rest for 10 minutes, then slice it into thick pieces.

6. Meanwhile, stir together the preserves, vinegar and 1 cup water in a small pan or skillet. Heat over medium heat until thoroughly warmed, then set aside.

7. Arrange 3 slices of pork over 2 cornmeal cakes, spoon the preserves over the top. Decorate the whole plate with the roasted veggies.

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