Pork Tenderloin w/ Cheesy Polenta

Pork Tenderloin w/ Cheesy Polenta via Rachael Ray

Happy Valentine's Day to all you lovebirds....and Happy Birthday to my husband on Saturday!  Yes, his birthday is the day after Valentine's Day, and yes, we are always planning some kind of double celebration.  Usually this means eating out for one special night and cooking a special meal for the other--this year, we're attempting to eat in for both as a cost-saving measure.  Pork tenderloin is a dish he usually orders when we're eating out--if there is a memorable restaurant meal he's raving about, it usually includes pork tenderloin (and probably at The Majestic in downtown Memphis).  Blue cheese is another favorite of his, so this recipe that includes blue cheese polenta on the side sounds perfect for a birthday dinner.

(And just in case you're curious, the Peanut Butter Pie from Hog & Hominy is his requested bday dessert--good thing I just received the "Collards & Carbonara" cookbook from him at Christmastime!  Strategic?  Maybe.)

Cuban Pork & Pineapple Tacos

I'm still trying to figure out how to use the convenience of my slow cooker with a mostly-meat-free diet.  But until then, this super-easy Rachael Ray find is a repeat winner at my house.

* Cotija cheese is very mild & crumbly and can most often be found in Mexican dishes.  I regularly find it in the deli cheese section at Aldi.  Can't find it?  I believe feta or mozzarella would work in it's place in this dish.

INGREDIENTS:
1 pork tenderloin
3-4 Tbsp extra virgin olive oil
Juice from 2-3 lemons
2-3 Tbsp garlic
3-4 pinches of dried oregano
Flour tortillas (or whole wheat tortillas)
Chopped pineapple
Cilantro
Crumbled cotija cheese

DIRECTIONS:
1. Marinate pork in olive oil, lemon juice, garlic, & oregano overnight.

2. Place marinated pork in slow cooker & cook on high for 4 hours; shred.

3. Add shredded pork to tortillas along with pineapple, cilantro, & cotija cheese.