Pan-Seared Pork Medallions with Caramelized Apple Compote, Sharp Cheddar Polenta, and Sautéed Chard

Prep all ingredients: Peel, core, and dice 2 Granny Smith apples into 1/2-inch pieces. Mince 1 large shallot and 2 cloves of garlic. Strip the leaves from 1 sprig of fresh rosemary and finely mince. Wash 1 bunch of Swiss chard; separate the stems from the leaves, finely chop the stems, and coarsely chop the leaves. Cut 1.25 lbs of raw pork tenderloin into 1-inch thick medallions. Pat the medallions dry with paper towels and season both sides with 1/2 tsp salt and 1/2 tsp black pepper.

Start the polenta: In a medium saucepan, combine 2 cups whole milk, 1 cup water, and 1/2 tsp salt. Bring to a gentle boil over medium-high heat. Slowly whisk in 3/4 cup dry coarse cornmeal in a steady stream to prevent clumping. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring frequently with a wooden spoon, until the polenta is thick and creamy.

Sear the pork: Heat 1 tbsp olive oil in a large skillet (preferably cast iron or stainless steel) over medium-high heat. Once the oil is shimmering, add the seasoned pork medallions. Sear without moving for 3 to 4 minutes to develop a deep brown crust. Flip and cook for another 3 minutes, or until the internal temperature reaches 140°F. Transfer the pork to a plate and tent loosely with foil to rest. Do not wipe out the skillet.

Make the caramelized apple compote: Reduce the skillet heat to medium. Melt 1 tbsp unsalted butter in the skillet, then add the diced apples and minced shallot. Sauté for 4 to 5 minutes, stirring occasionally, until the apples begin to soften and caramelize. Stir in the minced rosemary.

Deglaze the skillet: Pour 2 tbsp apple cider vinegar and 1/2 cup chicken stock into the skillet, using a wooden spoon to scrape up all the rich, browned bits (fond) stuck to the bottom of the pan. Stir in 1 tbsp pure maple syrup and simmer for 3 to 4 minutes until the liquid reduces to a glossy, syrupy glaze that coats the apples. Remove from heat and season with a pinch of salt.

Sauté the chard: In a separate skillet, heat 1 tbsp olive oil over medium heat. Add the chopped Swiss chard stems and minced garlic. Sauté for 3 minutes until the stems soften. Add the chopped chard leaves and cook for 2 to 3 minutes until completely wilted. Squeeze 1 tbsp of fresh lemon juice from the whole lemon over the chard and season with a pinch of salt and pepper.

Finish the polenta: Remove the polenta from the heat. Stir in the remaining 1 tbsp unsalted butter and 1 cup grated sharp white cheddar cheese until fully melted and incorporated.

Assemble and serve: Spoon a generous portion of cheddar polenta onto each of the 3 plates. Arrange 2 to 3 rested pork medallions on top of the polenta. Spoon the warm caramelized apple compote over the pork and serve the sautéed chard alongside.