When you have all the ingredients in your fridge, it makes creating dishes in the kitchen so easy. Just think of some tastes you’d like to combine, add a great sauce and done.

My husband tonight: “I love that you cook so many new things all the time.”

Wow.

Just what a GirlCook loves to hear!

So tonight I made this dish with a most incredible salad on the side which was based on a recipe in Mario Batali’s new cookbook, “Molto Gusto.” The salad was made with charred onions and green beans with a deep, balsamic dressing made with orange juice. What a delicious treat.

That salad paired with this creamy polenta with the marsala sauce was really delicious. And we whipped it up in no time.

Here’s the Recipe:

1 Pork tenderloin (approx. 1/2 lb.)
3 TBS. Flour (wondra is great because it is super fine)
3 TBS extra virgin olive oil
1 Cup sliced mushrooms
1 Can artichoke hearts, quartered
1/4 Cup marsala wine
1/2 Cup chicken broth
Salt and Pepper to taste
Cooked Polenta (see below)

1. Slice the pork tenderloin into 1/4″ slices on the diagonal
Saute them in the heated olive oil, approx. 1 minute each side, do not overcook, you’ll be adding them back into the pan of sauce for another quick cook at the end. Remove them from the pan when done and set aside.

2. In same pan (do not rinse), add the mushrooms and saute until browned on one side, flip and add the artichokes, cook until mushrooms and artichokes are browned, over med/high heat, approx. 5 minutes. Remove vegetables from the pan.

3. Add the marsala and chicken broth to the pan, cook until simmering.
Dredge the pork in the flour and add the pork and vegetables back into the pan. Cook until the sauce is slightly thickened, approx. 4 minutes. Add salt and pepper to taste.

4. Ladle a scoop of polenta in a bowl and top with the juices, pork and artichokes and mushrooms.

Serve with the Charred Green Bean and Onion salad for a great weeknight dinner.

The Polenta:

1/2 Cup instant polenta from Italy
1 Cup chicken broth
2 TBS parmigiano reggiano

Heat the chicken broth until boiling.
Add the polenta and whisk constantly until polenta is thickened. Add more broth or water if you like a creamy polenta (this is my preference) or less if you like a thicker, heartier polenta.

Add the parmigiano reggiano at the end and turn off the polenta (it will thicken as it sits so don’t make it too thick).

Charred Onion and Green Bean Salad with Balsamic/Orange Dressing

1/4 lb. Green beans
1 small onion, cut into six pieces, slices separated
1 1/2 cup salad greens
1 1/2 TBS. Balsamic (the richer, older, nicer the balsamic, the better this dressing is!)
1 1/2 TBS. Orange juice
2 TBS Extra virgin olive oil

1. Put the green beans in boiling salted water for 3 minutes. Drain and set aside.
2. Char the onions in a dry non-stick pan on high heat. Add the green beans and char them too.
3. Put salad greens in bowl and top with the charred beans and onions.
4. Combine the Balsamic, Orange juice, and Olive oil and whisk together.
Pour over the salad and toss.

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