Lemon Pork Tenderloin with Bacon Cream Corn and Goat Cheese Polenta
This succulent tenderloin is like butter when rubbed with salt and lemon, it starts on the stove and finishes up in the oven. The bonus is it makes a lot, so you’ll have plenty of leftovers. My son requested this for dinner when he was home from college, so I served it along with his favorite buttery mashed potatoes. If you’re tired of potatoes, I highly recommend trying the creamy goat cheese polenta to change things up a bit.