Cider-Lacquered Pork Medallions with Crispy Polenta Ponies & Autumn Ribbon Slaw

WHAT YOU'LL NEED

Ingredients

• 1 cupQuick-cooking polenta
• 3 cupsLow-sodium chicken stock
• 1/2 cupFinely grated Parmesan
• 2 tablespoonsUnsalted butter
• 3/4 cupLow-moisture mozzarella, grated
• 3 tablespoons, dividedOlive oil
• 1 1/2 pounds, cut into 1-inch medallionsPork tenderloin
• 1 1/2 teaspoons, dividedKosher salt
• 3/4 teaspoon, dividedBlack pepper
• 1, finely choppedShallot
• 3/4 cupApple cider
• 1 tablespoonDijon mustard
• 1 teaspoonFresh thyme leaves
• 2 tablespoons, dividedApple cider vinegar
• 2 teaspoonsHoney
• 1Crisp apple
• 1, peeledLarge carrot
• 1 small, fronds reservedFennel bulb
• 1 tablespoonLemon juice
• 1, preferably absurdly majesticHorse-shaped cookie cutter

MAKE IT

Method

1. 01

   Bring the chicken stock to a simmer in a saucepan. Rain in the polenta while whisking with the authority of a conductor dismissing an entire orchestra. Cook according to the package directions until thick.

2. 02

   Remove the polenta from the heat and command it to accept the Parmesan, butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread it 1/2 inch thick on an oiled or parchment-lined baking sheet. Refrigerate for 15 minutes, because even polenta must contemplate its destiny.

3. 03

   Cut 16 horse shapes from the firm polenta. No horse cutter? Cut sturdy rectangles and announce that they are horses viewed through expensive fog.

4. 04

   Place mozzarella on eight shapes, leaving a narrow border. Top with the remaining shapes and press gently. This is the mozzarella super glue: structural dairy engineering of the highest order.

5. 05

   Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Cook the polenta ponies in batches for 3–4 minutes per side until crisp and golden, adding another tablespoon of oil if needed. Transfer them to a tray and keep warm in a 200°F oven.

6. 06

   Pat the pork dry and season it with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat the remaining olive oil in a skillet over medium-high heat. Sear the medallions for 3–4 minutes per side, or until they reach 145°F in the center. Move them to a plate and let them rest beneath a loose foil cape.

7. 07

   Lower the skillet heat to medium. Add the shallot and cook for 1 minute. Pour in the cider as though flooding a miniature royal ballroom, then scrape up the browned bits. Stir in the mustard, thyme, 1 tablespoon vinegar, and honey. Simmer for 4–6 minutes until glossy and slightly reduced.

8. 08

   Return the pork and its juices to the sauce for 1 minute, turning each medallion until lacquered like forbidden furniture.

9. 09

   For the seasonal stripper slaw, use a vegetable peeler to shave the apple and carrot into ribbons. Thinly slice the fennel. Toss everything with the lemon juice, remaining vinegar, a pinch of salt, and reserved fennel fronds. The vegetables are now dressed for their completely unnecessary autumn cabaret.

10. 10

    Arrange two crispy polenta horses on each plate. Add pork medallions, spoon over the cider lacquer, and release a dramatic nest of ribbon slaw beside them. Serve immediately before the mozzarella architecture applies for planning permission.