Pork with rosemary and polenta

Ingredients:

• 1 large piece of pork tenderloin (about 550 g)
• 1 head of broccoli, divided into florets
• 3/4 cup instant cornmeal (steamed)
• 1 tbsp Dijon mustard
• 2 tsp balsamic vinegar
• 1 teaspoon chopped fresh rosemary, plus 1 small sprig more
• Coarse salt and freshly ground pepper
• 2 tbsp. extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 tsp dried red pepper flakes
• 1.5 cups skim milk (0.1 - 0.3%)
• Finely grated Parmesan to taste

Preparation:

1. Cook pork in the oven: In a bowl, mix Dijon mustard, balsamic vinegar, crushed rosemary and 1/2 teaspoon each of salt and pepper. Rub the pork with the mixture. Heat 1 tablespoon of olive oil in a large nonstick ovenproof skillet over medium-high heat.
   
   Add the pork and fry until golden brown on all sides, about 5 minutes. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the pan with the pork in the oven and bake for 15 minutes. The internal temperature of the pork should reach 145 degrees Fahrenheit (62 degrees Celsius). Remove the pork to a cutting board and let it rest.
2. Prepare broccoli: Wipe out the pan. Add the remaining 1 tbsp olive oil, garlic and pepper flakesCook for 2 minutes over medium heat. Add broccoli, 1/4 cup water, and 1/4 teaspoon salt. Cover and cook for another 5 minutes.
3. Prepare polenta: Pour 3 cups of water and milk into a saucepan, add a sprig of rosemary and 1/4 teaspoon of salt, bring to a boil, remove the rosemary.
   
   Stir in the cornmeal and cook for 3-5 minutes until thickened. Remove from heat and stir in the Parmesan cheese. Slice the pork and serve with broccoli and polenta.