Cook Smithfield® Pork tenderloin following the cooking instructions on the package. I added olive oil to the pork 5 minutes before removing from oven because a noticed it was a little to dry to my taste. Let it rest for 5 minutes before cutting and sprinkled with crushed red pepper flakes.
In a large saucepan over medium heat add the chicken broth; bring to a boil. Gradually add the polenta while continually whisking to prevent lumps. Cover the pot and cook for 2 -3 minutes, stirring now and then.
Reduce heat to low and add the butter, salt, and pepper. Once they are incorporated, gradually add the cheeses and mix until creamy, 1 – 2 minutes. Add herbs and mix.
Serve as is, or let it set and cut into slices.