For Pork Loin:

1 kurobuta pork loin or regular pork loin cut 1 inch thick

1 tablespoon blended oil

Salt and pepper to taste

For Polenta:

1 cup instant polenta

1 spring rosemary

Chicken stock or broth

Water

Heavy cream plus 1/4 cup to finish

1 tablespoon butter

1 tablespoon olive oil

Salt and pepper to taste

For the Brussels Sprouts:

1 cup blanched brussels sprouts

2 tablespoons chopped bacon

1 teaspoon minced shallot

1 teaspoon fine diced celery

1 teaspoon fine diced carrot

2 tablespoons chicken stock or broth

1/2 lemon juiced

1 tablespoon butter

Salt and pepper to taste

Pre heat oven to 450 degrees

In a medium size sauce pot cook the polenta according to the instructions on the back of the box.  For the required liquids substitute equal parts, water, chicken stock and cream, also add the sprig of rosemary and season with salt and pepper to taste

While the polenta is cooking, start on the pork.  Get a heavy saute pan hot over high heat and add the oil, season the loin on both sides and begin to sear.  After 4 minutes flip the loin, place pan in the oven and let cook for 8 minutes

Once the pork goes in the oven start the brussels sprouts.  Get a medium size saute pan hot over medium/high heat add the bacon and render for about 3 minutes, then add the shallot, celery and carrot, saute for 4 minutes add the stock and butter, let reduce for 2 minutes

Remove the pork loin from the oven and let rest

Finish the polenta by whisking in the remaining cream, butter and olive oil

Spread the polenta on a serving plate, Slice the pork and place on top of the polenta surround with the brussels sprouts and any liquid, and serve