Begin by thinly slicing half an onion and crushing several garlic cloves. Combine these with thyme, rosemary, parsley, balsamic vinegar, black pepper, and olive oil to create a marinade.

Prepare the pork tenderloin by removing the silver skin. Use the tip of a knife to create a tab and pull the skin off in strips.

Squeeze the marinade ingredients together and immerse the pork tenderloin in the mixture, using it to coat the meat. Allow it to marinate for at least one hour, flipping the pork halfway through.

Mince a few garlic cloves for later use.

In a pot, bring four cups of water with a pinch of kosher salt to a boil. Gradually whisk in one cup of cornmeal (polenta) and stir until it returns to a boil. Then, reduce the heat and let it simmer gently, stirring constantly.

In a small pan, sauté the minced garlic with a splash of white wine or chicken stock. Reduce the chicken stock by about half.

Add the Dijon mustard to the reduced stock, turn off the heat, and stir in a quarter cup of heavy cream. Set the sauce aside.

Remove the pork from the marinade, pat it dry, and season both sides with kosher salt.

Heat a couple of tablespoons of oil in a pan over medium heat and sear the pork for about three minutes on each side until browned. Optionally, finish cooking in the oven until it reaches 135°F, then let it rest in the pan over medium heat.

In another pan, heat two tablespoons of olive oil, add cleaned kale with a pinch of kosher salt, and sauté until it's halfway cooked. Then, add the minced garlic and grated Parmesan, continuing to cook until done.

Return the polenta to low heat and add a splash of heavy cream, stirring to combine.

Slice the rested pork, reheat the sauce, and reduce it until it coats the back of a spoon.

To serve, plate the polenta in the center, shape it with a spoon, top it with the sautéed kale, arrange the sliced pork, and drizzle the reduced sauce over everything.