I tried this last evening and it was a hit with a very fussy hubby. 11/2lb pork tenderloin,marinated in a Carribean Jerk style marinade/sauce. Premade polenta sliced. sweet red bell pepper sliced,mandarin orange sections-both leftover from another meal and in need of use. Mission figs sliced into thin strips. Sear the tenderloin in a nonstick pan while preheating oven to 400degrees with a heavy metal pan or cookie sheet. when tenderloin has been seared 3-5 min both sides place on to pan in oven and cook for 20 min at 400. Turn oven off and open door as you prepare the side dish and sauce. I used an orange flavored olive oil you can use plain EVO and orange rind,once it is hot turn down to med high and add polenta slices they need 2-3 min for each side, after 2 min add the pepper strips fig slices and mandarine orange sections cook at least one more minute on high adding the ingredients will cool down the pan,turn polenta slices and continue to toss other ingredients,add 1/4 cup of fresh marinade to the pan and lower temp so sugars in the sauce do not burn. continue to toss sliced items and oranges with sauce until polenta is heated through. turn off heat remove tenderloin from oven and slice. I plated this with two slices of polenta 3 slices of tenderloin and topped with the saute mix. Drizzle any remaining juice on plate for dipping. I also haaad some leftover toasted coconut that I sprinkled over this dish…Yum, sweet,spicy and crunchy