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Pork Tenderloin with Swiss Chard and Polenta


This recipe makes enough polenta to refrigerate for later use. As it chills, it becomes firm and sliceable -- perfect for broiling or pan-frying.

  • Prep:
  • Total Time:
  • Yield: Serves 4

Source: Everyday Food, January 2010


  • 4 cups skim milk
  • 6 cups low-sodium chicken broth
  • 1 1/3 cups quick-cooking polenta
  • Coarse salt and ground pepper
  • 1 pork tenderloin (1 pound), cut into 12 equal slices
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for dish
  • 2 medium white onions, halved and thinly sliced lengthwise
  • 1 bunch Swiss chard (3/4 pound), stems cut into 1/2-inch pieces and leaves roughly chopped
  • 2 to 3 teaspoons sherry vinegar
  • 2 teaspoons unsalted butter


  1. In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.

  2. Meanwhile, flatten pork pieces into medallions between the palms of your hands. Season pork with salt and pepper. In a large skillet, heat 1 1/2 teaspoons oil over medium-high. Add half the pork and cook until browned on both sides, about 3 minutes total. Transfer to a plate and loosely cover with foil; repeat with 1 1/2 teaspoons oil and pork.

  3. Return skillet to heat and add 1 teaspoon oil, onions, chard stems, and cup broth. Cook, scraping up browned bits, until vegetables begin to soften, 5 minutes (reduce heat to prevent burning as needed). Add chard leaves and cook until wilted, about 2 minutes. Add vinegar, 3/4 cup broth, and pork with any accumulated juices; cook until liquid has almost evaporated, 4 minutes.

  4. Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for later use. Stir butter into remaining polenta. Season pork and vegetables with salt and pepper and serve over polenta.

Cook's Notes

Soft polenta can require more liquid than the package instructions typically call for.

Reviews Add a comment

  • ReneA
    10 JAN, 2013
    This on line recipe is written in correctly. This recipe is in Everyday Food Light cookbook I have. It states to bring 2 cups of skim milk and 2 1/2 cups of broth to boil for the 3/4 cup quick cooking polenta. I still used less then this, cooked for only about 10 minutes and added 1/2 cup of parmesan at the end with the butter. The pork with the onions and swiss chard had nice flavor. I will make this again.
  • JennVincent
    8 AUG, 2010
    I normally love Martha Stewart's recipes but the polenta part of this one was a total bust. There is WAY too much liquid, and two hours of cooking later, I am still left with a soupy polenta. What a waste of cornmeal, broth and milk!