Herbed Pork Tenderloin with Creamy Polenta

Fresh herbs provide flavor that won't overwhelm baby. Marinate the pork the day before, and then, you only have a quick 30-minute dinner to prepare the next day.

Yield: 8 adult servings (serving size: about 3 ounces pork and about 3/4 cup polenta)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 0.0%
  • Fat: 7.1g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 25.3g
  • Carbohydrate: 13g
  • Fiber: 1.6g
  • Cholesterol: 77mg
  • Iron: 2mg
  • Sodium: 511mg
  • Calcium: 23mg

Ingredients

  • Pork:
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh marjoram
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon extra-virgin 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 low-sodium chicken broth
  • 5 cups water, divided
  • 1 cup dry polenta
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. To prepare pork, combine first 9 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator overnight or for up to 2 days.
  2. 2. Preheat oven to 400°.
  3. 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. 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 broth; 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.
  5. For baby: Omit black pepper in the pork and polenta. Shred a small amount of the cooked pork. Serve shredded pork and polenta in a small bowl or on a rimmed plate.
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