Coconut Sesame Pork Tenderloin over Polenta with a Shiitake Mushroom Ragout

1 pork tenderloin, cut into 2-inch pieces (tournedos)
2 Tbsp coconut butter (I use Trader Joe's)
2 Tbsp butter

1/2 cup polenta cornmeal
2 cups chicken broth
Palmful fresh parsley, minced
1/4 cup grated Romano or Parmesan cheese
2 Tbsp butter
2-3 Tbsp half and half or light cream

1 cup dried shiitake mushrooms
2 tsp capers, drained
1 shallot, chopped
2 cloves garlic, minced
2 tsp sesame oil
1/4 cup dry white wine
1 Tbsp butter

Place shiitake mushrooms in a medium bowl of very hot water. Allow them to reconstitute for at least 15 minutes, flipping them over every once in a while. When they are soft, chop into 1/4-inch pieces, discarding the tough center stem, if necessary. You should have 1/2-3/4 cup.

In a large skillet, melt the butter and coconut butter over medium-high heat. Brown the pork tournedos for about 3-5 minutes on each side. Salt and pepper to taste as you cook the pork.

Meanwhile, bring the chicken broth to a boil in a small pot. Slowly whisk in the polenta and reduce heat to a low simmer. Cover and cook about five minutes.

When the pork is done, remove to a plate, cover with foil, and place in a warm oven. Add the mushrooms, capers and shallots to the skillet and sauté about 3-5 minutes to soften the shallot. Add the garlic and the sesame oil and cook another 2 minutes. Add the wine and bring to a boil. Whisk in the butter and remove from the heat.

Whisk the parsley, cheese, butter and half and half into the polenta. Divide the polenta among four plates. Place one or two tournedos on top of the polenta. Spoon some of the mushroom caper sauce on top of the pork and polenta. Serves four.