pork tenderloin with swiss chard and polenta... 35 minutes

the goods:

4 cups skim milk
6 cups chicken broth
1 and 1/3 cups quick-cooking polenta pork tenderloin, cut into 1-inch thick slices
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium white onion, halved and thinly sliced lengthwise
1 bunch Swiss chard, stems cut into 1/2-inch pieces and leaves roughly chopped
2 to 3 teaspoons sherry vinegar
1 tablespoon unsalted butter



In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens.



Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.



Meanwhile, flatten pork pieces into medallions between the palms of your hands. Season pork with salt ad pepper. In a large skillet, heat 1 and 1/2 teaspoons oil over medium-high. Add pork and cook until browned on both sides, about 3 minutes total. Transfer to a plate and loosely cover with foil; repeat with more oil and remaining pork as needed.



Return skillet to heat and add 1 teaspoon oil, onion, chard stems, and 1/4 cup broth. Cook, scraping up browned bits, until vegetables begin to soften, 7 minutes.



Add chard leaves an cook until wilted, about 2 minutes. Add vinegar, 3/4 cup broth, and pork with any accumulated juices; cook until liquid has almost evaporated, 4 minutes. Stir butter into polenta. Season pork and vegetables with salt and pepper and serve over polenta.



(Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for leftovers.)