Korejevec Lombard Style

Ingredients

In this Lombard adaptation of Korejevec, we incorporate the distinct flavors and ingredients of Lombard cuisine. The original Slovenian dish is traditionally prepared with different herbs and spices, but we have replaced them with Lombard herbs to infuse the dish with Lombard flavors. Additionally, we serve the pork medallions with creamy polenta, a classic Lombard accompaniment, instead of the traditional Slovenian side dishes. We alse have the original recipe for Korejevec, so you can check it out.

• 500g (1.1 lb) pork tenderloin, sliced into medallions 500g (1.1 lb) pork tenderloin, sliced into medallions
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 cup (240ml) tomato passata 1 cup (240ml) tomato passata
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 cup (180g) polenta 1 cup (180g) polenta
• 4 cups (940ml) water 4 cups (940ml) water
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 24g, 9g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 38g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the pork medallions to the skillet and cook until browned on both sides. Remove the medallions from the skillet and set aside.
3. 3.
   Deglaze the skillet with red wine, scraping the bottom to release any browned bits. Allow the wine to simmer for a few minutes to reduce slightly.
4. 4.
   Add the tomato passata, dried oregano, dried thyme, dried rosemary, salt, and pepper to the skillet. Stir well to combine.
5. 5.
   Return the pork medallions to the skillet and simmer in the sauce for about 10-15 minutes, or until the pork is cooked through and tender.
6. 6.
   In the meantime, prepare the creamy polenta. In a saucepan, bring the water to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps from forming.
7. 7.
   Reduce the heat to low and continue cooking the polenta for about 15-20 minutes, or until thickened. Stir occasionally to prevent sticking.
8. 8.
   Stir in the heavy cream and cook for an additional 2-3 minutes, until the polenta is creamy and smooth.
9. 9.
   Serve the pork medallions with the Lombard-style sauce over a bed of creamy polenta. Sprinkle with grated Parmesan cheese for added flavor.

Treat your ingredients with care...

• Pork tenderloin — To ensure tender and juicy pork medallions, make sure not to overcook them. Remove the medallions from the skillet as soon as they are cooked through, as they will continue to cook slightly while resting.
• Polenta — Stir the polenta constantly while cooking to prevent it from sticking to the bottom of the saucepan. If the polenta becomes too thick, you can add a little more water or broth to achieve the desired consistency.

Tips & Tricks

• For a richer flavor, marinate the pork medallions in the Lombard-style sauce for a few hours or overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the sauce during the simmering process.
• Feel free to customize the herbs and spices according to your taste preferences. You can add a pinch of chili flakes for a hint of spiciness or fresh basil for a burst of freshness.
• Serve the Korejevec Lombard Style with a side of steamed vegetables or a fresh green salad to add a refreshing element to the meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Korejevec Lombard Style on warm plates to keep the dish at an optimal temperature. Garnish with fresh herbs, such as parsley or basil, for a pop of color and freshness. Accompany the dish with a glass of Lombard red wine to enhance the flavors and complete the Lombard dining experience.

Presentation advice

Arrange the pork medallions neatly on top of the creamy polenta, allowing the vibrant Lombard-style sauce to cascade over the medallions and onto the polenta. Sprinkle grated Parmesan cheese over the dish for an added touch of elegance. Serve the dish on rustic or elegant dinnerware to match the occasion.