Dry Rubbed Pork Loin with Sweet Corn Polenta, Chimichurri and Roasted Shallot Guanciale Chutney

Preheat oven to 325F.

Combine spices in a bowl. Generously coat pork loin with Dry Rub.

Heat vegetable oil over medium-high heat. Sear pork on all sides, place in oven to roast until tender, approximately 40-45 minutes.

Rest Dry Rubbed Pork Loin for 5 minutes, thinly slice before serving.

Heat 1 tablespoon of butter in a wide-based pot over medium-high heat. Add shallots, sweat until tender and translucent, approximately 3 minutes.

Add grated corn, stir and cook until softened, approximately 5 minutes.

Add stock, bring to a boil. Gradually whisk in cornmeal, reduce heat to a simmer, stirring frequently until mixture comes together, approximately 5 minutes.

Stir in remaining butter and chives, season with salt keep on low heat.

Heat a Le Creuset Chef’s Pan over medium high heat. Add lardons, toss and reduce heat to medium. Cook until golden. Approximately 5 minutes.

Add diced shallots, sauté until golden, approximately 10 minutes. Add butter and brown slightly, approximately 5 minutes. Deglaze with white balsamic vinegar.

Reduce until evaporated, approximately 2-3 minutes.

Add mustard, diced apricots and water. Cook until thickened, approximately 5-10 minutes.

Remove from heat, season with salt and pepper. Add thyme toss. Set aside for assembly.

Place all ingredients in a blender. Puree until Chimichurri comes together, approximately 30 seconds. Careful not to over-blend or mixture will turn brown. Place in fridge to chill.

Bring to room temperature before serving.

Spoon approximately ¼ cup of Sweet Corn Polenta on each plate.

Spoon 2 tablespoons of Chimichurri beside Sweet Corn Polenta.

Place 6-8 ounce portions of sliced, Dry Rubbed Pork Loin over Sweet Corn Polenta.

Place1 tablespoon of Roasted Shallot Guanciale Chutney around Dry Rubbed Pork Loin.

Garnish with crispy bacon and chives.