Chili-Lime Pork Tenderloin Over Soft Polenta With Hungarian Wax Peppers And Corn

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4 limes, juiced

2 tablespoons chile powder

1 Hungarian Wax pepper, roughly chopped*

1 pork tenderloin, trimmed (about 10 ounces)

3 cups chicken stock

1 cup fine cornmeal

1/4 cups chopped Hungarian Wax peppers (about 1 pepper)

1/4 cup crema Mexicana

2 tablespoons butter

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 onion, chopped

1/2 cup chopped Hungarian Wax peppers (about 2 to 3 peppers)

Kernels from 4 ears of fresh corn

1/2 cup queso fresco

*Cooks note: You will need about 5 to 6 Hungarian Wax peppers, or other spicy chile peppers, depending on the size of the peppers.

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