Chili Lime Pork Tenderloin over Soft Polenta with Hungarian Wax Peppers and Corn
Ingredients
- 4 limes, juiced
- 2 tablespoons chile powder
- 1 Hungarian Wax pepper, roughly chopped* (See Cook's Note)
- 1 pork tenderloin, trimmed (about 10 ounces)
- 3 cups chicken stock
- 1 cup fine cornmeal
- 1/4 cups chopped Hungarian Wax peppers (about 1 pepper)
- 1/4 cup crema Mexicana
- 2 tablespoons butter
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 1/2 cup chopped Hungarian Wax peppers (about 2 to 3 peppers)
- Kernels from 4 ears of fresh corn
- 1/2 cup queso fresco
Instructions
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