Rachael Ray's Fiesta Pork Roast and Pepper Jack Polenta Recipe

This recipe is from a recent edition of my Rachael Ray magazine.

I made several adaptations, including using a pork sirloin roast rather than the loin, and I created a "fiesta seasoning rub" that I let the roast marinate in overnight. It turned out fantastic!

The recipe for my rub can be found here: http://www.gather.com/viewArticle.action?articleId=281474978188082

one 1 1/5 lb boneless pork sirloin roast
1 recipe fiesta seasoning rub (or your favorite seasoning or rub)
olive oil
1/2 cup roasted red peppers, drained and cut into strips
1 1/2 cups frozen corn kernels, thawed
3/4 cup instant polenta
salt to taste
1/2 cup heavy cream
4 oz pepper jack cheese, sliced thinly
Rub pork with seasoning. Place in a large ziploc bag or large container with a tight fitting lid and let rest in refrigerator overnight. Remove from fridge about 30 minutes before roasting.
Preheat oven to 400°. Roast pork in a roasting pan tightly covered with foil, 1 1/4-1/2 hours or til desired doneness is reached. Let rest on a cutting surface at least 10 minutes before slicing. Reserve any pork pan juices and set aside.
Meanwhile, add a little olive oil to a frying pan and heat over medium heat. Saute the pepper and corn til the mixture is heated through. Stir in any pork pan juices and cook another minute or so.

Meanwhile, in a medium saucepan, bring 2 1/2 cups water to a boil. Whisk the polenta and salt into the boiling water and cook, whisking, for 2 minutes. Lower the heat to low, whisk in the cream, then stir in the cheese. Serve immediately.

I served the sliced pork with the corn, peppers and polenta.http://media-files.gather.com/images/d729/d330/d746/d224/d96/f3/full.jpg


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