Monday, August 22, 2011

Secret Recipe Club: Mahogany Pork and Veggies with Oven Baked Polenta

Its time again for the great "Secret Recipe Club" reveal.  If you haven't heard about SRC, it is another food challenge.  SRC assigns you a blog, which you secretly lurk on to, and find a recipe to make for yourself. This month the Secret Recipe Club assigned me .
I had a great time browsing through her website and making a final decision on what to make was difficult.  Since I had never tried polenta before, I decided to go with her dish of Mahogany Pork and Veggies with Oven Polenta.  While I did make a few adjustments, I pretty much stuck with her recipe and everything was amazing!  My hubby can be a rather fussy eater and even he said to make everything again!  
I had a bigger piece of pork loin so I doubled the marinade and added half into a bowl of the meat, and the other half I used to marinate the vegetables.  For the polenta I used the sharp cheddar I had on hand instead of the Parmesan cheese. Thank you for giving me a new meal to put on our food rotation.  Absolutely fabulous! 

Mahogony Pork and Veggies
see the original recipe here
2 pound pork tenderloin, cut into strips
3 tablespoons olive oil
2 tablespoons brown sugar
4 teaspoons soy sauce
2 teaspoons hot pepper sauce
4 cloves garlic, minced
1 large red onion (I just cut the onion into 1/8 chunks)
2 large red or orange bell peppers, sliced

Slice vegetables and Combine brown sugar, soy sauce, hot pepper sauce, olive  and garlic: mix and set aside
In a medium bowl add the peppers and onion and pour half of the marinade over it.  Mix together and set aside.  In another bowl add the meat, add some fresh ground black pepper (to taste) and pour the remaining marinade over the meat; toss to coat.  Let set for no longer than 1/2 hour.

Preheat skillet to Medium-High... you want a nice hot pan so that the vegetables will slightly carmalize and not steam cook.  Add the vegetables with the marinade and cook about 8 minutes, stirring occasionally, until tender.  Remove, cover and keep warm

Let the pan preheat again, add meat to the skillet, cook about 5 minutes.  Stir occasionally until done. Pour meat over veggies to serve.

Oven Polenta
1-1/2 cup chicken or vegetable broth (I used chicken broth)
1 cup milk
1/2 cup cornmeal
1 Tbl olive oil
1/4 tsp salt
1/4 cup shredded sharp cheddar cheese
Preheat oven to 350* Grease 8x8 dish. Combine all ingredients except cheese. Bake 50 minutes, stirring once.Stir in cheese. Bake 10 more minutes. Let stand 10 minutes before serving.  We didn't wait the ten minutes... we were too hungry!


  1. Thats a lovely meal Vivian, great pick for this months SRC!

  2. That is one of our favorite meals! We don't always wait 10 minutes for the polenta to set up either. I'm glad you guys liked it.

  3. I like how you sear the vegetables to carmelize - it can add a great dynamic to the flavour. I sometimes teeter between that and scorching if I'm not careful.

  4. This sounds delicious. Marinating the veggies must have made them taste fantastic.

  5. Oooh, this looks so comforting and delicious! I can't wait to try the pork!

  6. Sounds delicious and so easy to make. If you haven't already, I'd love for you to check out my Group 'A" ~ SRC recipe this month: Cilantro Lime Chicken

    Cook Lisa Cook

  7. Have never had polanta...I need to try this. Looks easy nice post andi

  8. What an awesome meal, it sounds delicious!

  9. Looks like a delicious dinner!

    Thanks again for being a part of SRC! I finished linky everyone and organizing and now I get to visit everyone's blog, THIS IS THE FUN PART!

    Come check out my Secret Recipe Club Post: Cucumber Salad