• 1 pork tenderloin (about 1 pound)
• 2 tablespoons Dierbergs olive oil (divided)
• Coarse salt and freshly ground black pepper
• ¼ cup dry vermouth
• 1 container (18 ounces) Dierbergs Fresh Cut butternut squash
• 1 carton (8.25 ounces) chicken stock
• 2 tablespoons minced shallot
• 2 cloves garlic, minced
• 2 teaspoons rubbed sage leaves
• 3 cups water
• 1 cup polenta corn grits
• ½ teaspoon coarse salt
• 2 tablespoons Dierbergs butter
• ½ cup shredded parmesan cheese
• 1 container (5 ounces) baby kale

Trim fat and silver skin from pork; cut into bite-size pieces.

 

In large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add pork and season with salt and pepper; cut stirring occasionally until cooked through, about 8 to 10 minutes. Place pork on plate; set aside.

 

Deglaze skillet with vermouth. Add remaining olive oil, squash, stock, shallot, garlic, and sage; cover and cook stirring occasionally until squash is tender, about 10 to 15 minutes.

 

Meanwhile, in large saucepan, bring water and salt to a boil over medium-high heat. Quickly whisk in polenta. Reduce heat to low; cook stirring frequently until tender, about 5 minutes. Whisk in parmesan and butter.

 

Stir pork along with accumulated juices into squash. Stir in kale in batches until wilted.

 

Divide polenta among 4 plates; top with pork mixture.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 510
Cholesterol: 96 mg
Fat: 19 g
Sodium: 603 mg
Carbohydrates: 49 g
Protein: 34 g
Fiber:
Saturated Fat: N/A