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

(2) Prep Time 10m Total Time 1h 30m

Ingredients in this Recipe

*Cooks note: You will need about 5 to 6 Hungarian Wax peppers, or other spicy chile peppers, depending on the size of the peppers.
1 cup fine cornmeal
1 onion, chopped
1 pork tenderloin, trimmed (about 10 ounces)
1/2 cup queso fresco
2 tablespoons butter
2 tablespoons olive oil
3 cups chicken stock
4 limes, juiced
Kernels from 4 ears of fresh corn
Kosher salt and freshly ground black pepper

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