1. Bring chicken broth to a boil in saucepan. Whisking constantly, gradually add polenta; reduce heat to medium-low. Cook, whisking often, until polenta is tender and creamy, 20 to 25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking).
2. Add Parmesan cheese, butter and bacon bits to polenta; whisk until melted. Season with salt and pepper. Transfer polenta to a casserole dish and cool in refrigerator until it is still pliable and not solid, about 15 minutes.
3. Place pork tenderloin on cutting board and slice horizontally, half way through. Place tenderloin between 2 pieces of plastic wrap and pound until flat and a uniform thickness. Remove from plastic and return it to the cutting board.
4. Place tenderloin with long side facing you. Spread polenta and spinach on top of tenderloin. Roll up tenderloin, being careful not to squeeze polenta out the ends. Evenly space 5 pieces of butcher’s twine along length of rolled tenderloin and tie up.
5. Heat oven to 475°F. Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch oven-proof skillet over medium-high heat until just smoking. Add pork and cook until well browned on all sides about 5 minutes. Transfer skillet to oven, and roast until internal temperature reaches 145°F., 10 to 12 minutes. Transfer pork to carving board, tent with aluminum foil, and let stand while preparing the Broccoli rabe.
6. Return empty skillet to high heat (skillet handle will be hot) with remaining 2 tablespoons oil. Add broccoli rabe and sear on one side until it gets a little bit of color, about 2 minutes. Remove broccoli rabe from skillet and put on a serving dish.
7. Add shallot to skillet; cook until just begins to soften, about 2 minutes. Stir in garlic; cook 2 minutes. Add flour and cook 3 minutes. Stir in half and half; cook until sauce thickens, about 5 minutes. Season with salt and pepper. Pour sauce over broccoli rabe; garnish with toasted walnuts and squeeze of lemon juice. Slice pork tenderloin and serve it with broccoli rabe.
Colby Garrelts Recipe