1. Preheat oven to 375. In a large skillet, heat 1 tbs olive oil over med. heat. Season the pork with salt and pepper and cook in the skillet, turning, until browned, 10 min. Transfer to a 9 by 13 inch pan, reserving the skillet, and roast until the temp registers 145 12-15 min.
2. Mean while, heat the skillet over med. heat and cook the shallots in remaining olive oil about 5 min. Add chicken broth and simmer until reduced about 3 min. Cover and remove from heat.
3. In a saucepan, bring 3 1/4 cups water and the cream to a boil and whisk in the polenta. lower the heat to med. low and cook, whisking until tender, about 3 min. season with salt and pepper. cover to keep warm.
4. Transfer the pork to a cutting board and let sit for about 8 min. then slice on an angle and arrange on plates top with pan sauce and parsley and serve with polenta.
