Apricot Glazed Pork Tenderloin With Sweet Potato Polenta

2 medium sweet potatoes1 ounce olive oil2 ounces white onion, minced 1/2 teaspoon garlic, minced1 dried chipotle pepper, stem and seeds removed, minced1 pinch rosemary, minced2 1/2 cups chicken stock, homemade or from bullion1 cup fine corn meal4 tablespoon honey1 cup frozen kernel cornSalt and pepper to taste1 pork tenderloin, 1-1 1/2 pounds, trimmed5 ounces apricot glaze, melted, see noteFor the polenta: Peel and dice sweet potatoes and set aside.In a heavy sauce pan, sauté olive oil, onion, garlic, chipotle and rosemary until transparent. Add sweet potatoes, cover with chicken stock and cook until potatoes are very soft, about 30-40 minutes.Pour in corn meal and stir with a wooden spoon. Add honey and corn kernels; carefully season with salt and pepper to taste. Slowly cook 25-30 minutes over low heat, continuously stirring the polenta. Polenta will form a ball on the spoon and peel away from the sides of the pan. Adjust seasoning. Use as soft polenta immediately or make ahead of time and pour in a flat pan and refrigerate. When ready to serve, cut into desired shape and size and reheat on a buttered baking pan. For the pork: Heat oven to 350 degrees.Pan sear tenderloin over high heat until browned on all sides. Place tenderloin in oval prep dish or skillet and brush with apricot glaze. Cook an internal temperature of 165 degrees, about 20-25 minutes. Brush the tenderloin several times while cooking to achieve a thick, even coat of caramelized apricot on the tenderloin. Remove from oven and let rest 10-15 minutes before slicing.To serve: Place hot polenta in center of plate. Slice pork tenderloin at a 45 degree angle into 1/4-inch slices. Arrange in a circular fashion over the polenta. Drizzle with pan juices and apricot glaze.Serves four.Chef's note: Look for apricot glaze in a jar at Whole Foods or Trader Joe's.Chef Hans Ladwein, The Garlands of Barrington, Barrington