For Two:
1-1.5 cups kumquats, washed and halved from stem to bottom
1 small pork tenderloin (~.7 lb)
pine nuts
1/3rd cup polenta (dry, bulk)
1/3rd=1/2 lb fresh fava beans (weight before shelling)
olive oil
butter
parmasean reggiano
salt
pepper

Boil 3 cups water for the 1/3rd cup polenta. When simmering, add polenta and whisk frequently for 8-10 minutes ensuring it does not stick to the bottom. Alternatively, use chicken stock or other stock for more flavor.

Heat a small sauce pan with water and bring to a boil; add 1 T salt and blanch the fresh fava beans for 2 minutes, remove from heat and add to ice water bath, use fingers to remove the outer membrane, and set aside the beans. They should be slightly firm and bright green.

Meanwhile, heat large skillet on high, add olive oil and sear the pork tenderloin on all sides after seasoning it with salt & pepper. Set Aside to rest.

Add kumquats and several tablespoons of pine nuts to the pan. Season with salt and a little pepper. Let kumquats become mostly soft or gain some color on medium heat. Cut the tenderloin into 1/2-3/4inch slices and return to pan to finish cooking. When the pork is about finished, you could add some minced tarragon or some whole sorrel leaves to wilt.

Add 1-2 T butter and 1-2 T grated parmasean to the polenta, and stir to mix. Serve pork mixture on top of polenta, with fava beans around the sides.