Pork marengo with creamy gruyere polenta

Ingredients

• Flour - ¼ cup
• Salt - 1 tsp
• Pepper - 1 tsp
• Blackened seasoning - 1 tsp
• Pork loin - 1 pound
• Bacon - 6 ounces
• Olive oil - ¼ cup
• Onion - 1 cup
• Garlic - 1 tbsp
• Thyme - 1 tsp
• White wine - ¾ cup
• Diced tomatoes - 1
• Chicken broth - 1 cup
• Olives - ¼ cup
• Parsley - 2 tbsp

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Preparation

• In a large zip-lock bag add the flour, salt, pepper, and blackening seasoning mix well. Add the pork and mix again thoroughly coating, set aside.
• In a large sauté pan over medium-high heat sauté bacon until crisp. Remove to a paper-towel-lined plate. Set aside. In the same pan add the pork and brown on all sides, remove set aside.
• In the same pan add the onion and sauté until soft add the thyme and garlic cook for 30 seconds. Add the wine and deglaze don't forget those brown bits on the bottom of the pan. Reduce until all liquid evaporates.
• Add the broth, tomatoes, and olives bring to a boil and add the pork and bacon with all their juices. Reduce heat and simmer for 6-8 minutes- sauce will thicken.
  
• Serve over a heaping pile of the polenta. Garnish with the parsley.

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