Mexican-Spiced Pork Medallions with Cheddar-Jalapeño Polenta

For polenta, heat 2 teaspoons of oil in a medium saucepan over medium heat. Add onion and jalapeño; cook and stir 5 minutes. Add broth and the water. Bring to boiling. Gradually add polenta mix, stirring constantly. Reduce heat to low. Cook about 5 minutes or until thick. Stir in Cheddar until melted. Remove from the heat; cover and keep warm (see Tip).

Stir together chili powder, garlic powder, cumin, oregano, coriander, ground pepper, and salt in a small bowl; set aside.

Trim fat from meat. Cut the meat crosswise into eight pieces. Place each piece between two pieces of plastic wrap. Using the flat side of a meat mallet, pound the meat lightly until about 1/2 inch thick. Remove plastic wrap. Sprinkle the spice mixture evenly over the meat; rub in with your fingers.

Heat the remaining 2 teaspoons oil in a very large nonstick skillet over medium-high heat. Add the meat; cook about 5 minutes or until browned but still slightly pink in center, turning once. Serve the meat over the polenta. If desired, sprinkle with cilantro.