Pork tenderloin, creamy polenta which has been set and grilled, served with glazed vegetables and gremolata to freshen the dish.
Remove the top and centre from the peppers and then cut the flesh into thin slices.
Peel and finely dice the garlic.
Heat a frying pan until hot and add a splash of olive oil. Add the vegetables along with the thyme and cook until nicely coloured and soft. Then add the garlic and cook for a minute. Season with salt and pepper and then add the balsamic to the pan. Reduce until the vegetables are nicely glazed.
For the gremolata. Zest the lemon and lime, finely chop the parsley, peel and finely chop the garlic. Mix altogether with the olive oil.
Preheat the oven to 200'C.
Trim any sinew from the pork fillet and cut the fillet in half.
Heat a frying pan until hot and add a splash of sunflower oil. Season the pork with salt and pepper and then sear the pork on all sides. Add the sage leaves to the pan and transfer to the oven to cook for 8-10 minutes. When cooked remove from the oven and allow to rest for 5 minutes before carving.
Grate the parmesan. Bring the milk to the boil in a saucepan. Stir in the polenta and reduce the heat. Cook for 3 minutes and then add the butter, parmesan, and seasoning. Set the mix in a lined tray in the fridge for 20 minutes or until firm.
Heat a griddle or frying pan, cut the polenta into pieces with a pastry cutter and grill for 2 minutes on either side.
Slice the pork fillet into 4 pieces. Place a stainless steel serving ring in the middle of the plate and place the vegetables inside it. Place the polenta beside the vegetables and top with 4 pork slices. Finish with a drizzle of the cooking juices from the pork and the vegetables and then finish with a drizzle of the gremolata.
«Try wrapping you pork fillet with sage leaves and then parma ham before roasting in the oven.»