Tuhinjska Fila with a Twist

Ingredients

• 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
• 2 cloves garlic, minced 2 cloves garlic, minced
• 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
• 250g (1 1/4 cups) polenta 250g (1 1/4 cups) polenta
• 1 liter (4 cups) water 1 liter (4 cups) water
• 200g (7 oz) local cheese, grated 200g (7 oz) local cheese, grated
• 250g (8 oz) mushrooms, sliced 250g (8 oz) mushrooms, sliced
• 2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 35g (Sugar: 2g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, dried thyme, dried rosemary, salt, and pepper. Rub the mixture onto both sides of the pork medallions and let them marinate for at least 30 minutes.
2. 2.
   In a large skillet, heat the olive oil over medium-high heat. Add the marinated pork medallions and cook for 3-4 minutes on each side, or until they are browned and cooked through. Remove the medallions from the skillet and set them aside.
3. 3.
   In a separate pot, bring the water to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook the polenta for about 20 minutes, stirring occasionally, until it thickens. Stir in the grated local cheese until melted and well combined.
4. 4.
   In the same skillet used for the pork, add the sliced mushrooms and sauté them until they are golden brown and tender. Remove the mushrooms from the skillet and set them aside.
5. 5.
   In a small saucepan, heat the balsamic vinegar over medium heat until it reduces and thickens slightly.
6. 6.
   To serve, spoon a generous portion of the creamy polenta onto each plate. Arrange the cooked pork medallions on top of the polenta and garnish with the sautéed mushrooms. Drizzle the balsamic reduction over the dish and sprinkle with fresh parsley.

Treat your ingredients with care...

• Pork medallions — Make sure to slice the pork tenderloin into evenly sized medallions to ensure even cooking.
• Polenta — Gradually whisk the polenta into the boiling water to prevent lumps from forming. Stir occasionally to prevent sticking.
• Balsamic vinegar — Keep an eye on the reduction process to avoid overcooking. The vinegar should thicken slightly but still be pourable.

Tips & Tricks

• For a twist, you can substitute the pork medallions with chicken or beef if desired.
• Experiment with different types of local cheese to add unique flavors to the polenta.
• If you prefer a vegetarian version, you can replace the pork medallions with grilled tofu or tempeh.
• Add a touch of freshness by garnishing the dish with lemon zest or a squeeze of lemon juice.
• Serve the Tuhinjska Fila with a side of steamed vegetables for a complete and balanced meal.

Serving advice

Serve the Tuhinjska Fila with a Twist hot, allowing the flavors to meld together. Pair it with a fresh green salad to add a refreshing element to the meal.

Presentation advice

Arrange the pork medallions neatly on top of the creamy polenta, ensuring they are evenly spaced. Drizzle the balsamic reduction in an artistic pattern over the dish. Garnish with a sprinkle of fresh parsley for a pop of color.