To make the polenta: Bring 5 cups of water to a boil. Add in 1 cup polenta (I used cornmeal which is apparently a finer grind than 'real' polenta) and season with salt. Whisk the polenta frequently until the water is absorbed and the polenta cooked and creamy (about a 1/2 hour). Once the polenta is cooked stir in 1/4 cup parmesan cheese, 1 cup corn kernels (I used canned), and . . . for the guilty-pleasure 50's throwback add in one small can of creamed corn (optional but highly recommended).
Gremolata: Mix the zest of 3 lemons, 3/4 cup finely chopped parsley and 1 minced garlic clove. Add in a couple drops of nice olive oil and season with a hint of salt. Toss it all together and let the flavors marry.
Now, for the pork: Season two 3/4-pound pork tenderloins with salt and pepper. Rub the tenderloins with 3 finely chopped cloves of garlic and 3/4 cup peach jam. Set the meat aside and let marinate for however long you have (2-8 hours . . . for me it depends on how far in advance I'm able to plan, usually not very).
Heat the oven to 450 degrees. You can sear the tenderloins at high heat before putting them in the oven to give them a nice crispy exterior and seal in the juices. Place the pork tenderloins in a roasting pan and pop them in the oven for about 20 minutes, until the internal temperature reaches about 140 degrees. Once you take the pork out the temperature should climb up to around 145-148, bringing it to a lovely pink on the inside. Let sit for 10 minutes. Slice up the pork and sprinkle with gremolata. Dig in.
I served it with fresh baby asparagus, lightly steamed and drizzled with a touch of olive oil.
