Roasted Pork Loin with Goat Cheese Polenta wilted Spinach and Mushrooms

 

Wow this was shockingly delicious! I have always been a huge fan of Pork, and I have had many variations of the pig. This was a signature Entrée at the last restaurant I worked at, but this was one of those places that kept their recipes under lock and key. So I started to work this one out on Monday, I knew most of the ingredients. So I thought what the hell I know what I’m doing, right? It didn’t taste exactly the same, only better. I really am a fan of roasting; there is something great about the smell that intoxicates the whole house, as it builds the anticipation of a great meal.

Roasted Pork Loin
Pork Loin- 2 to 2 ½ pounds
Polenta- 1 cup (Instant)
Water – 3 cups
Goat Cheese- 7 ounces (crumbled)
Mushrooms- 1 large package
Baby Spinach- 1 large handful
Chicken Broth- 1 cup
Beef Broth- ¾ cup
Balsamic Vinegar- 2 tablespoons
Olive oil- 3 tablespoons
Salt & Pepper- to taste
Blackened Seasoning- 3 tablespoons

Method to the Madness
1) Rub the Pork with the Blackened seasoning, covering all of it. Wrap in plastic wrap and refrigerate for at least 3 hours. In a mixing bowl add the Mushrooms and toss them with salt & pepper, Balsamic vinegar and olive oil bake @ 375 for 20 minutes, set aside.
2) Pre heat the oven to 375. Place Pork in a baking dish and bake for 45 minutes until internal temp reaches 150 degrees. Remove from oven and let rest for 10 minutes. While the Pork is resting, bring the water to a boil and add the Polenta. Cook for 3 minutes, add the Goat Cheese and season with salt & pepper.
3) In a sauce pan bring the Chicken and Beef broth to a simmer. In a sauté pan over medium high heat reheat Mushrooms for 3 minutes add Spinach and cook for 1 minute more.
4) Place a cup of the Polenta in the center of a plate, surround it with sliced Pork, garnish with the Spinach and Mushrooms and spoon the broths over the entire dish.
5) ENJOY!