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GOLDEN VALLEY, Minn. - Counting your blessings during the holiday season is never more fun, or more delicious, than it is at a performance ofThe Saint Paul Hotel's popular holiday program "It's A Wonderful Life: A Live Radio Play". Performances run December 10 through December 22.

The lunch and dinner performances, now in their 8th year at The Saint Paul Hotel, invite audiences to enjoy a three-course lunch with afternoon shows or dinner with evening shows.

Executive Chef Seth Fannin from the St. Paul Hotel served up one of this years offerings.

Roast Pork Loin with Apricot Mostarda and Soft Polenta
Serves app. 4 people

Apricot Mostarda:
1/4 pound dried apricots, cut into 1/4-inch pieces
1/4 cup dried cherries or cranberries
1 shallot, minced
1/2 cup dry white wine
3 tbsp apple vinegar
3tbsp water
3tbsp sugar
1 tsp dry mustard
1 tsp whole grain dijon mustard
Lemon zest

Soft Polenta:
1 1/2 cups chicken stock
1 1/2 cups heavy cream
3/4 tsp salt
Pinch ground white pepper
3/4cup polenta
1/4 cup mascarpone or cream cheese
1/4 cup freshly grated parmesan
2 tsp softened butter

Pork Loin:
2-3lb Center Cut Pork Loin
Kosher salt
Fresh cracked black pepper
Olive oil
Garlic and fresh herbs (optional)

For the Roast:
Rub the pork with minced garlic, minced fresh herbs and olive oil. Season with kosher salt and freshly cracked black pepper. Roast at 400 degrees until an internal temperature on 140 degrees is reached.

While the roast is cooking prepare the polenta.

For the Polenta:
Bring the chicken stock, heavy cream, salt and pepper to a boil in a small pot. Whisk in the polenta and cook on a simmer for 20 to 30 minutes. Stir occasionally to keep it from sticking to the bottom and burning.

Taste the polenta for the texture of the cornmeal. It shouldn't be hard at this point.

Add the two cheeses and the butter, and stir to combine evenly. Reserve covered in a warm spot on the stove top until you are ready to eat. If the polenta cools too much it will start to become a solid mass.

For the Mostarda:
Combine all of the ingredients in a sauce pot, except the lemon zest, and bring to a boil. Cook on a low simmer until the dried fruit has softened.

This can be made days in advance and heated back up.

The polenta and the mostarda pair well with lamb, veal and braised beef as well.

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