Pork tenderloin with prunes and soft polenta

Ingredients

For 1 serving

• Pork tenderloin150 g
• Prunes4
• Shallot20 g
• Beef broth120 ml
• Polenta (cornmeal)55 g
• Spinach150 g
• Extra virgin olive oil10 g
• Fresh sage2 g
• Saltto taste
• Black pepperto taste

Contains: celery,

Method

1. Bring about four times the polenta's weight of water to the boil in a small pan, salt it, pour in the polenta in a thin stream while whisking and cook over low heat, stirring often, for 10 minutes if it is quick-cook, until soft and pulling away from the sides.
2. Meanwhile cut the tenderloin into medallions about 2 cm thick, chop the shallot and cut the prunes into small pieces.
3. Heat half the oil in a frying pan over medium-high heat with the sage and brown the medallions for 2 minutes per side, until golden; season with salt and pepper.
4. Add the shallot, prunes and stock and cook over medium heat for 8 minutes, until the sauce thickens and the meat is cooked but still pink in the centre.
5. Wash the spinach and sauté it in another pan with the remaining oil over high heat for 2 minutes, until wilted; season with salt.
6. Serve the medallions with their sauce, the polenta and the spinach.