Instructions: Complete title: Tenderloin Wrapped in Pancetta w/ Parmesan Crackers & Sun-Dried Polenta

To make the polenta:
In a small bowl, stir together the water and cornmeal. In a medium-sized saucepan, bring the stock to a boil and slowly add the cornmeal mixture, stirring constantly, until well blended. Reduce heat to simmer and cook, stirring frequently, until thick. Mix in the cheese, tomatoes, cream, butter, salt, and black pepper. Transfer the mixture to four 3-inch metal cooking rings set on a baking sheet and chill.

Preheat oven to 350 F.

To make the pork:
Spread the mustard on the tenderloins and season with the salt and black pepper. Wrap the loins with the pancetta and hold in place with toothpicks. Heat a large, ovenproof saute pan and sear the loins. Bake for 12 to 15 minutes. Keep warm.

To make the leeks:
In a large saucepan, heat the oil to 375 F. Lightly dust the leeks with the flour and deep-fry until crisp. Drain on paper towels and set aside

To make the shrimp:
In a large skillet, melt the butter and saute the shrimp for 2 to 3 minutes. Remove the shrimp and keep warm. Add the remaining ingredients and saute until tender. Set aside.

To Make the Beurre Blanc:
In a large saucepan, melt the 6 tablespoons butter and saute the shallots and garlic for 3 to 5 minutes or until tender. Deglaze the saucepan with the vermouth. Stir in the cream and reduce by half Whisk in the 2/3 cup butter and stir until melted.

In a food processor, place the cream mixture and process until smooth.

Reserve half of the sauce and blend in the mustard. Place both sauces in squeeze bottles and keep warm.

To Make the Parmesan Crackers:
Preheat oven to 350 F. Brush 1 sheet of the pastry with the butter and sprinkle on the cheese. Repeat the procedure, stacking each sheet on top

continued in part 2

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