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Herb-Coated Pork Tenderloin with Creamy Polenta

Yield 8 servings (serving size: about 3 ounces pork and about 3/4 cup polenta)
A quartet of fresh herbs permeates pork tenderloin with heady aroma. The longer you marinate the pork, the stronger the herb flavor will be.

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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 400°.

  3. 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.

  4. 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.