Pork With Glazed Carrots And Polenta

• 250 g polenta
• 1 bunch chervil, half of bunch finely chopped
• 1 bunch parsley, half of bunch finely chopped
• 300 g whole milk yogurt
• 2 bunches small carrots, peeled and left whole
• 1 tbsp butter
• 125 ml white wine
• 1/2 tsp ground cumin
• 2 None pork fillets (each about 250g)

1. Preheat oven to 400u0b0F. Oil a baking sheet. Bring 4 cups of salted water to a boil, add the polenta, reduce heat to a simmer, and stir constantly for 5-10 mins. Spoon onto the baking sheet, smooth out and leave to cool.
2. Stir the chopped herbs into the yogurt. Season with salt and pepper. Place carrots, whole herbs and butter on a large sheet of foil and season with salt and cumin. Fold over the edge of the foil to make a container and add the wine.
3. Bake the foil package on a baking sheet, in the oven for 20 mins. Meanwhile, cut the pork tenderloin into 1 inch thick slices. Cut the cooled polenta into triangles. Heat 3 tbsp oil in a large skillet and cook the polenta triangles on both sides until golden brown. Keep warm.
4. Heat 2 tbsp of oil in a skillet and cook the pork slices on each side for 2-3 mins, season. Arrange carrots, polenta and pork on a plate and serve with the herbed yogurt.

polenta, chervil, parsley, milk yogurt, carrots, butter, white wine, ground cumin, pork

Taken from recipes-plus.com/api/v2.0/recipes/17721 (may not work)