Pulled Pork with Polenta

This will serve two: me and Susie. Take a half pound of pork tenderloin and cut it into 3-4 inch pieces. Boil it in salted water for 15 minutes or until cooked through. Remove the meat and discard the water. When the meat is cool enough to work with, use a fork and shred it into threads. Return the meat to the pan and heat with some mojo chipotle marinade and some pico de gallo.

For the polenta, empty a tube of prepared polenta into a sauce pan and add milk while mashing until smooth but not too thin. Add some thyme, rosemary, thinly sliced leek, and grated manchego cheese, stirring until well incorporated.

To serve, place some of the polenta on a plate and top with the pork. That's all there is to it!

I am serving some mixed vegetables and a side salad with the entree. Just some frozen mixed vegetables to which I add some reconstituted dried tomatoes that I prepared earlier. I am also throwing in a couple cubes of the frozen basil puree.

Bon appétit!