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Pork, Pimentón, Peppers, Polenta And Parsley

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In Praise of Sardines
Related tags
sides low carb italian christmas italian
Nutrition per serving    (USDA % daily values)
CAL
679
FAT
150%
CHOL
28%
SOD
13%

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Ingredients for 3 servings

1 pork tenderloin, about a pound

sea salt

Pimentón de la Vera (smoked Spanish paprika, available from The Spanish Table)

fresh thyme

olive oil

polenta, preferably stone ground (1⁄4 cup per serving)

water (4 times the amount of polenta)

butter, about a tablespoon per serving

parmesan, grated, about 2 tablespoons per serving

mascarpone, optional

2 or 3 peppers (red, yellow, pasilla, whatever you prefer)

jalapeño or serrano chile

1⁄2 red onion

1 clove garlic, thinly sliced

extra virgin olive oil

sea salt and freshly ground black pepper

parsley, finely chopped (about 1⁄4 cup)

small handful of hazelnuts, toasted and skins removed

shallot, minced

sherry vinegar

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