Cornmeal with Pork and Onion

Meet my go-to meal of the week, Cornmeal with Pork and Onion with a wonderful gravy.

I call this my “to go” meal because when I do not know what to make for our dinner, this would be it.

Cornmeal with Pork and Onion

My family loves it very much, and yes, there are never ever any leftovers. I serve it with sour cream, which goes so well with this combo.

I love shortcuts, and to be honest, I want my dinner to be done and on the table in less than 30 minutes, if possible.

Most of the time I purchase instant yellow cornmeal that is done in less than 5 minutes.

Check out some of my easy pork recipes.

Anyhow, if you try this comforting meal I know that you will love it. You can serve with any steamed vegetables too.

Also, if you do not eat pork you may use chicken, beef or lamb but the time might vary on how long it cooks. The chicken will cook faster than beef, of course.

Recently, I received this 10″ – 100% Ceramic Skillet with Cover and Silicone Pot Holder from Xtrema Ceramic Cookware and seriously fell in love with it.

It is built to withstand extreme heat and cold, each piece can go directly from oven to freezer.

Cornmeal with Pork and Onion

Whether you want to cook on the stovetop, broiler, grill or microwave, you can do it all with it.

Ceramic pots and pans are incredibly safe and 100% non-toxic.

Made from inorganic minerals and ceramic cooking surfaced that is glazed and fired to a brilliant glossy finish.

You will never have to worry about unwanted elements such as lead or man-made materials leaching into your food.

Cornmeal with Pork and Onion

I hope you try Cornmeal with Pork and Onion soon. As you can see it is super simple yet very tasty.

If y0ou do make it, tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Sandra’s Easy Cooking is an Amazon Affiliate.

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Recipe
Yield: Serves 4

Cornmeal with Pork and Onion

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Tasty and easy dinner idea Cornmeal with Pork and Onion

Ingredients

Cornmeal

  • 4 cups 940 ml water (low sodium chicken stock works fine too)
  • 1 teaspoon salt
  • 1 tbsp. Olive Oil

Pork and Onion

  • 2 tbsp. oil
  • 1 lb / 500g pork tenderloin,
  • 1 onion sliced
  • 2 garlic cloves minced
  • Salt and ground black pepper to taste
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 4 oz chicken broth (100ml)
  • 1-2 tbsp. unsalted butter

Instructions

  1. Bring the water to a boil over medium-high heat. Add the salt and oil.
  2. Pour slowly the cornmeal into the boiling water. Whisk fast.
  3. Continue whisking until cornmeal is thickened, about a minute or two.
  4. Turn the heat off the cover with a fitted lid and let it steam until ready to be served.

Topping:

  1. Slice pork tenderloin, then make strips. Slice onion and minced garlic.
  2. In a skillet or frying pan, add 2 tablespoons of Oil. Allow oil to heat on medium-high temperature.
  3. Add onion slices, and allow it to cook for a few minutes.
  4. Drop pork sliced into bite-sized pieces.
  5. Season with seasoning to taste and herbs. Sear pork on all sides and let it get a bit brownish, then add chopped garlic and stir for 20-30 seconds.
  6. Pour chicken broth, mix, and cover. Let it cook for 10 to 12 minutes at medium heat, or until the liquid had thickened.
  7. At the very end add a knob of butter, tablespoon or two.
  8. Serve it over the cornmeal.

Notes

Some types of cornmeal will cook longer, but regardless you will have to stir often and cook on low temperature, TASTE, and if it’s smooth in texture, if NOT then cover and let it steam, again on LOW temperature.

This cornmeal you do not have to cook for a long time. It cooks really fast and becomes thicker in no time. Please, be careful when you whisk. It will start to form bubbles, that sometimes fly. It ended up ones on my wrist and it was not pleasant as the burns were almost to the bone. I used Martha White, Yellow Cornmeal.

You can add peas or green beans to the pork. It is a very delicious combo.



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