I used dried herbs for the marinade (fresh ones were not in season) and I added an extra tablespoon of olive oil to make up for the extra dryness. The pork marinated for about 24 hours and was juicy, tender and extremely flavorful. I'd read warnings that the polenta was bland, but I did not find it to be so. I added the salt at the BEGINNING of the cooking so that it could penetrate the grains. I also used 1 cup less water. It was a very good complement to the pork.
Herb-Coated Pork Tenderloin with Creamy Polenta
JasonM Posted: 12/10/08