Herb-Coated Pork Tenderloin with Creamy Polenta

recipe
A quartet of fresh herbs permeates pork tenderloin with heady aroma. The longer you marinate the pork, the stronger the herb flavor will be.

Yield:

8 servings (serving size: about 3 ounces pork and about 3/4 cup polenta)

Recipe from

Cooking Light

Nutritional Information

Calories 221
Caloriesfromfat 29 %
Fat 7.1 g
Satfat 2.3 g
Monofat 3.6 g
Polyfat 0.7 g
Protein 25.3 g
Carbohydrate 13 g
Fiber 1.6 g
Cholesterol 77 mg
Iron 2 mg
Sodium 511 mg
Calcium 23 mg

Ingredients

Pork:
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh oregano
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
2 (1-pound) pork tenderloins, trimmed
Cooking spray
Polenta:
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 cup dry white wine
5 cups water, divided
1 cup dry polenta
1 tablespoon butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

To prepare pork, combine first 9 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator overnight or up to 2 days.

Preheat oven to 400°.

Remove pork from bag. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 30 minutes or until a thermometer registers 155°. Remove from oven; cover and let stand 10 minutes before slicing.

To prepare polenta, heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion and 2 garlic cloves; sauté 2 minutes. Add wine; cook 5 minutes or until liquid almost evaporates. Add 2 1/2 cups water; reduce heat, and simmer 5 minutes. Gradually add polenta, stirring constantly with a whisk. Cook over medium heat 15 minutes or until thick and creamy, stirring frequently and gradually adding remaining 2 1/2 cups water. Stir in butter, 1 teaspoon salt, and 1/4 teaspoon pepper. Serve with pork.

Note:

John des Rosiers,

Cooking Light

October 2005
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