spice rubbed pork tenderloin

...with spicy peas and garlic-parmesan polenta

The pork:
-Coat the tenderloin in dry spices (I used a pork spice rub that was a gift from my friend Sandra).
-Sear the outside in an oven-proof pan, in just a little bit of olive oil. Then finish cooking it in the oven (my tenderloin was about 1 lb, which took about 25 minutes at 400).
-When the pork is done, put it on a plate to rest, but keep the pan (for the peas).

The polenta:
-Melt a TBSP of butter in a saucepan, add a minced garlic clove, and cook for a couple minutes (just til it gets a little soft, but not brown).
-Add 1 cup chicken stock and bring to a boil, then whisk in 1/3 cup polenta. Keep stirring pretty frequently til it's done (when it gets nice and thick).
-Stir in some parmesan and a pinch of black pepper.

The peas:
-Deglaze the pork pan with a splash of liquid, and scrape up the yummy spice bits from the pork.
-Add some frozen baby peas, and sauté til they're heated through. They'll pick up the flavors from the pan, so seasoning probably isn't necessary.