Chef notes
This is a very comforting dish, and with its bright oranges, yellows and reds, it's also gorgeous. Porterhouse signifies you're getting a chop with a T-bone down the middle, the loin on one side and the tenderloin on the other. But the polenta might be the standout here, so if pork isn't your thing, serve the polenta with something else. It's creamy like a porridge, and the romesco is more like a paste than a sauce, swirl it in carefully to create a marble effect. Plus, make sure you spoon those pan juices over everything. The whole dish is as savory as can be.
Technique tip: Make the spice rub in advance and save any extra! It can be used on your favorite meat, such as chicken or steak. Make the romesco in advance to save time, it keeps in the fridge for up to a week. The Italian brand Moretti makes a quick-cooking medium-grind polenta that is done in minutes. If you can't find it, you may have to substitute regular polenta and adjust your cooking time accordingly, most take about 45 minutes to achieve a soft, creamy consistency.
Swap option: If you don't eat pork, this recipe would be delicious with a porterhouse steak. Just adjust the cooking time as necessary for the meat.
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