Chili-Lime Pork Tenderloin over Soft Polenta with Hungarian Wax Peppers and Corn

Chili-Lime Pork Tenderloin over Soft Polenta with Hungarian Wax Peppers and Corn
16 Ingredients
  • 4 limes, juiced
  • 2 tablespoons chile powder
  • 1 Hungarian Wax pepper, roughly chopped*
  • 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
  • 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
  • *Cooks note: You will need about 5 to 6 Hungarian Wax peppers, or other spicy chile peppers, depending on the size of the peppers.
Nutrition
558
28% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

39% 25

Saturated

49% 10

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

20% 60

Carbs (net)

- 52

Fiber

31% 8

Sugars

- 12

Sugars, added

- 0

Protein

55% 28

Cholesterol

27% 82

Sodium

54% 1294

Calcium

18% 179

Magnesium

19% 79

Potassium

23% 1064

Iron

28% 5

Zinc

25% 3

Phosphorus

57% 402

Vitamin A

24% 215

Vitamin C

175% 157

Thiamin (B1)

90% 1

Riboflavin (B2)

55% 1

Niacin (B3)

69% 11

Vitamin B6

101% 1

Folate equivalent (total)

44% 175

Folate (food)

- 56

Folic acid

- 71

Vitamin B12

27% 1

Vitamin D

5% 1

Vitamin E

26% 4

Vitamin K

21% 26
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