Ancho-Honey Pork Tenderloin with Cheesy Polenta and Caramelized Onions

Adapted from Eating Well's Ancho-Honey Pork Tenderloin with Cheese Grits and Rachel Ray's Creamy Polenta
8 servings, 4 oz. pork and 1/2 c. polenta each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients
Roast
1/4 c. honey
2 t. lime juice
2 t. reduced-sodium soy sauce
1 t. chipotle chile powder
4 whole sweet onions, slivered
1 pork tenderloin (approx. 2 pounds), trimmed
1/4 t. salt
1 T. extra-virgin olive oil

Polenta
2 t. Chicken Better Than Bullion
1/4 c. dry white wine
1 c. water
1 1/2 c. milk
1 c. quick-cooking polenta
1/4 t. freshly ground pepper
1/2 c. Asiago cheese, grated
pinch of freshly ground nutmeg
1 T. honey (to taste)
1/4 c. parsley, chopped
2 scallions, sliced

Directions
Preheat oven to 425°F.

Whisk honey, lime juice, soy sauce, and chile powder in a small bowl. Set aside.

Sprinkle pork all over with salt. Heat oil in a large ovenproof Dutch oven over medium-high heat.  Add the pork and cook until brown on all sides, 4 to 5 minutes. Add the slivered onions.

Transfer the Dutch oven to the oven and roast for 10 minutes. Remove from the oven and brush with the reserved honey mixture. Return to the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes more. Transfer the pork to a clean cutting board and let rest for 5 minutes.

Meanwhile, bring milk, wine, water, and bullion paste to a boil in a medium saucepan over medium-high heat. Stir in polenta and pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from the heat and stir in nutmeg, honey, parsley, and cheese. Cover to keep warm.

Slice the pork. Serve the pork with the polenta, sprinkled with scallions and drizzled with any remaining glaze from the skillet.

Nutrition Facts Servings 8.0 Amount Per Serving calories 481 % Daily Value * Total Fat 15 g 23 % Saturated Fat 6 g 32 % Monounsaturated Fat 3 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 114 mg 38 % Sodium 344 mg 14 % Potassium 317 mg 9 % Total Carbohydrate 45 g 15 % Dietary Fiber 3 g 13 % Sugars 22 g Protein 34 g 69 % Vitamin A 7 % Vitamin C 22 % Calcium 15 % Iron 15 %