Grilled Pork Loin with a Red Wine Reduction over Creamy Polenta
Cook polenta in pot with chicken stock and, Parmesan, add milk to enhance creaminess.
To make the red wine reduction start with sauce pan, add red wine, and butter (I added cranberry chutney as well) Bring to boil and then simmer until sauce thickens.
Cook pork loin on grill slowly until cooked thoroughly. Serve over polenta with reduction. Garnish with basil.