Polenta Crusted Pork Loin with Cranberry Mostarda

Cooking Connection: Pork Dinner

March 10, 2016

Site Staff,

For this week’s Cooking Connection we made Polenta Crusted Pork Loin with Cranberry Mostarda with Bellisio’s Catering.

Eric Denney, Executive Catering Chef, cooked with FOX 21’s William Seay.

Cranberry Sauce:

-Add 1 tbsp. ginger to hot pan with oil
-Add 1 tbsp. of white wine
-Add 4 oz. cranberry juice
-Add 1.5 tsp. yellow mustard seeds
-Add dried cranberries
-Add Dijon mustard
-Add 2 tbsp. sugar
-Add fresh zest from orange
-Let simmer and then add cornstarch and water mixture

Pork Loin:

-Season pork loin with salt and pepper
-Add pork loin to medium-high pan. Cook until slight crust on outside of pork loin.
-Smear outside of pork with Dijon mustard
-Dust with corn meal
-Put into 375 degree oven for about 45 minutes

Green Bean Almondine

-Add sliced almonds to pan with oil
-Add blanched green beans to pan and saute

For more information on their catering services, head to bellisios.com/catering.