Pork and Mushroom Ragu over Polenta
I think we can all agree that November = prime fall comfort food time. It’s also starting to turn into prime busy time with holiday prep, days that are shorter and darker (ugh), and trying to wrap up all sorts of projects before the end of the year. You know what this means: it’s slow cooker time. Aw yeah!
Slow cookers make everything easy, but Smithfield is taking fall cooking simplicity to the next level with their marinated pork. You seriously don’t have to do anything besides cook it, and you have a flavorful main dish ready for anything you want to pair with it! I made this tasty ragu with a marinated fresh pork tenderloin, so it’s a bit leaner than some other cuts of pork, but still packed with protein… it’s still so tender and it’s a great slightly lighter option in these pre-Thanksgiving days.
This recipe is simple comfort food at its finest, and you’re not going to feel weighed down by the cooking process or the dish itself. Score!
Pork Tenderloin and Mushroom Ragu over Polenta
1 Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin
2 cups chopped wild mushrooms
1 cup chopped carrots
1 cup chopped yellow onion
1 tablespoon minced garlic
2 cups vegetable broth
1/2 cup red wine
2 teaspoons rosemary
1 teaspoon cayenne pepper
1 teaspoon paprika
1 tablespoon balsamic vinegar
salt and pepper to taste
3 cups lacinato kale
cooked polenta – use your favorite recipe!
Bust out your slow cooker and add all ingredients from the marinated fresh pork to the balsamic vinegar. Let it cook on low for 7-8 hours. This is perfect to set up in the morning before work, it should be just about ready when you’re home and hungry in the evening!
After that 7-8 hours has passed, turn the crockpot to low and gently shred the pork with two forks. (It should be ultra-tender and easy to shred). Mix together with the rest of the vegetables, which should be soft and cooked down. You’re just about ready to go!
Ladle a generous scoop of the pork tenderloin ragu over a bowl of cooked polenta topped with kale. (Laziness tip: when I’m in a hurry, I like to use Trader Joe’s pre-cooked polenta; all you need to do is cut it into slices and bake or fry for a few minutes. So quick!) The hot ragu will wilt down the kale and keep the polenta nice and warm as well. Garnish with an extra sprig of rosemary if you’re feeling fancy, and serve with a glass of red wine!
Looking for more easy-peasy-porky comfort food recipes to get you through the month? Smithfield has you covered – check out this cheddary pork and corn casserole! Yum indeed.
This sponsored post is part of Endless Simmer’s 2016 series as a Blogger Ambassador for Smithfield Marinated Fresh Pork.
