Instructions

1. In hot pan with olive oil, add chopped bacon
2. While bacon is cooking, start preparation of Pork Tenderloins
3. Cut pork tenderloins into 6-8oz. portions
4. Place tenderloin pieces in bowl, and season with black pepper and salt
5. Ready a hot pan with olive oil
6. Add pork tenderloins to pan, reduce heat to medium
7. When bacon starts to get crispy, add fresh Jalapenos, onions and ginger
8. Add apple cider vinegar and apple juice
9. Add some fresh black pepper and sugar, (sugar will help thicken)
10. To finish chutney, chop some chiffanod mint and fold into thickened chutney.
11. Add a touch of salt

Polenta Dough:

1. Pre-make Polenta the day before, so it can sit overnight.
2. In a medium saucepan, bring chicken stock and milk mixture to a boil
3. While preparing Polenta, continue to tend to pork tenderloins
4. Once tenderloins have a nice sear on both sides, remove from stove and place in oven at 350 Degrees Fahrenheit
5. Remove tenderloins after 10 minutes in oven
6. Once milk and chicken stock is boiling, start adding corn meal while stirring
7. Continue to stir until mixture becomes thick, almost a consistency of mashed potatoes
8. Add Poblano peppers and Parmesan Cheese
9. Add ½ cup of roasted white corn
10. Add salt and pepper
11. Mix well using a rubber spatula to fold
12. Smooth Polenta out in pan, (or leave cooking pan), cover and refrigerate overnight.

Grilling Polenta:

1. In hot pan with olive oil, place Polenta cutouts
2. Grill on both sides to a nice brown look

To Serve:

1. Place a Polenta cake in the middle of serving dish
2. Slice pork tenderloin into thin pieces, laying them around bottom of Polenta cake
3. Top pork tenderloin with chutney, bringing juice around front of pork tenderloin
4. Serve