Make the marinade: In a small bowl, mix 1 tsp lemon zest, 1 tbsp lemon juice, 1 tbsp garlic, 1/2 tsp brown sugar, 1/2 tsp pepper, 1/2 tsp salt, 1 tbsp soy sauce, 1 tsp garlic powder and 2 tbsp olive oil together.

Marinate the pork: In a large bowl, coat 22 oz pork tenderloin in the marinade. Let the meat sit for at least 15 minutes prior to cooking.

Make the polenta: In the meantime, bring 1/2 cup water to a high simmer. Slowly whisk 3/4 cup polenta, 1 1/2 tbsp unsalted butter, 1 cup whole milk, and 2 tbsp heavy cream in. Stir until the mixture thickens.

Add the corn: Turn off the heat then add 4 oz corn and stir to mix everything together.

Lay the food onto the baking tray: On a baking tray lined with parchment paper, evenly spread the marinated meat and baby carrots. Sweep whatever's left of the marinade in your bowl all over the veggie. Preheat the oven to 375 °F to prepare for step 6.

Bake the food: Place the tray in the middle rack of the oven and bake the food at 375 °F for around 25 minutes or until the meat thermometer reaches an internal temperature of between 140 °F and 160 °F. Let the meat rest for about 5 minutes once it's out of the oven.

Garnish and serve: Transfer the cooked food onto serving plates alongside the polenta. Sprinkle 2 tbsp parsley for garnish.